Not-So-Classic Victoria Sponge
This is our twist on a classic British dessert, the Victoria Sponge. We’ve added a surprise ingredient to make this cake super moist - mayonnaise! Now hold on, don’t close the page just yet! While this is an unconventional ingredient, it works phenomenally to make this the best Victoria Sponge we’ve ever had. Try it, and you’ll definitely be reaching for another slice!
Ingredients
225g butter - softened
225g sugar
225g SR flour
4 medium eggs – lightly beaten together
1 tsp baking powder
1 tsp vanilla extract
3 tbsp mayonnaise
1 – 2 tbsp Caster sugar to sprinkle on top of the sponge
Filling
4 tbsp raspberry jam (or jam of your choice)
300g butter
600g icing sugar sifted
1 tsp vanilla extract
2 to 3 tbsp hot water to loosen
Method
Heat oven 180°C – grease and line two 20cm sponge tins with baking parchment
Mix the baking powder and the flour together and set aside
In a large bowl, cream together butter and sugar until fluffy
Gradually add eggs along with a tablespoon of flour, mixing thoroughly each time to incorporate the eggs (the mixture may curdle a little towards the end, but it will be fine)
Add vanilla extract and mayonnaise – mix thoroughly, then fold in any remaining flour
Divide the mixture equally between the two baking tins, smooth the top until even. Bake for 20 minutes until golden and springy when touched.
Rest for 1 minute in the tin, then carefully remove and leave to cool on a cooling rack.
Filling
Beat the butter in a large bowl until soft and fluffy
Gradually add the sifted icing sugar until smooth, beat in the vanilla extract
Add hot water 1 tbsp at a time (as necessary) and beat well – cream should be smooth and creamy
Assembly
When the cake has cooled completely, place one half of the sponge on a serving plate and spread with the jam.
Take the second half of the sponge and spread or pipe the bottom of it with the buttercream mix. Carefully sandwich the two halves of sponge together.
Sprinkle the top of the cake with caster sugar.
Serve and enjoy!