Victoria Slice

Lately I’ve been brainstorming ways of how to make my bigger cakes easier to sell at fairs and festivals. These cakes being individual rectangular slices makes them easier to pack and serve, and as a bonus they look really pretty!

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The Filling

A traditional Victoria sponge has a filling of fresh cream and strawberry jam. However, if you want your cake to last or you can’t store it in the fridge, you might want to opt for a buttercream filling instead like I did.

The jam flavour is also of little consequence. Strawberry or raspberry is traditional, but really you can use any flavour jam you like.

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Method:

For the sponge:

1. Heat up your oven to 160c for fan ovens or 180c for non-fan

2. Beat the butter and sugar together until fluffy, I usually beat my butter for about a minute on its own before adding the sugar to ensure it's airy. This generally takes about 2-3 minutes

3. Add in the eggs, flour and vanilla extract and then mix until all combined

4. Add your batter to a rectangular tin

5. Place in the oven and bake for around 30-35 minutes until a toothpick comes out clean and the cake springs back when pressed

6. Remove from the oven and after about 10-15 minutes, remove from the tin and place on a cooling rack

For the buttercream:

1. Beat the butter until it is fluffy

2. Gradually add the icing sugar in increments

3. Keep mixing until the buttercream is all together and fluffy. If it is too stiff, add a few drops of milk, and if it is too wet add some more icing sugar

4. Once finished, add the icing to a piping bag with a round tip

To decorate:

1. Slice your cake down the middle, and then divide each side into rectangles

2. Level one half of the rectangles, these will be your bottom layers

3. Add jam to your bottom layers

4. Pipe on your buttercream in whatever pattern you like

5. Add your top halves and dust them with icing sugar

These cakes should last 3 days in a sealed container