Basic but Impressive · Cake Time

Classic Viccy Sponge with Vanilla Cream and Strawberries


Because there’s no such thing as too much cake!




6 eggs

350g caster sugar

350g self-raising flour

350g butter

2tsp baking powder

Extra butter to line dishes


For the filling:

Strawberry jam

1 punnet fresh strawberries

1 large pot whipping cream

1 drop vanilla essence or 1 fresh vanilla pod seeds

2tbls caster sugar




  1. Pre-heat the overn to 180 degrees and grease three round baking tins with butter
  2. Blend the butter and sugar until blended. Add the eggs and mix until smooth, then sieve the flour and baking powder into the mix and lightly combine until lump free
  3. Divide the mixture between three baking tins and smooth the surface to the edges of the tins
  4. Baking in the centre of the oven for 20-25 minutes until pulling away from the edges of the tin, and springs back in the centre when lightly pressed
  5. Once baked, turn each of the cakes out onto a wire rack and cool thoroughly. In the meantime cut all the strawberries in half to layer into the cake and make the vanilla cream
  6. Whip the cream, sugar and vanilla in a mixer until the cream forms soft peaks that hold their shape
  7. When the cakes are cooled, it’s time to layer. With the first layer, spread a thin layer of jam over the top of the cake, add strawberry halves and then top with cream and smooth down. Repeat with the second layer. On the top layer, skip the jam and smooth the cream straight onto the cake. Arrange the final layer of strawberries, and it’s ready to serve


Some people might think that three layers is a little more than necessary, but with such a simple cake, it adds a little wow factor. Caution, there is no way to cut this cake without making a huge mess!


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