Victoria Sponge Cake with Creme Fraiche and Fruit Topping. A rich sponge cake that is incredibly moist thanks to the addition of creme fraiche. Lovely to make a rich Victoria sandwich cake or to ice with buttercream for a birthday sponge cake. This classic vegan victoria sponge cake is so simple to make, just one bowl and step-by-step photos. Victoria Sponge Cake with Creme Fraiche and Fruit Topping

You can cook Victoria Sponge Cake with Creme Fraiche and Fruit Topping using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Victoria Sponge Cake with Creme Fraiche and Fruit Topping
  1. It’s 1 cup of flour.
  2. It’s 1 cup of caster sugar.
  3. Prepare 1 cup of margarine.
  4. It’s 4 of large eggs.
  5. It’s 2 tablespoons of baking powder.
  6. Prepare Pinch of salt.
  7. It’s of for the topping.
  8. You need 1 tub of Creme Fraiche.
  9. It’s Half of cup icing sugar.
  10. Prepare of Some fruit to decorate.

In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. See more ideas about Victoria sponge, Vegan victoria sponge, Victoria sponge cake. (Vegan MoFo). The traditional cake at an afternoon tea is scones with cream and jam so I decided to start with those! A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes.

Victoria Sponge Cake with Creme Fraiche and Fruit Topping step by step

  1. For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter..

  2. Pour the mixture into a well greased sandwich tin and bake at 180 degrees centigrade for 35-40 minutes, the cake should be golden brown. Remove from the oven and let it cool..

  3. Cut the cake in half and sandwich with half the contents of Creme Fraiche. Top up with the rest of Creme Fraiche and the fruit..

  4. Enjoy ladies day.

Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides Choose the cake with the best top, then put the other cake top-down on to a serving plate. There are few finer cakes to eat for afternoon tea than a victoria sponge, and I have made many in my time. This is the first time, however, that I have thought to change anything other than the jam.