Victoria Cake with Strawberries

Ingredients

• 3 unités Eggs (large, at room temperature)
• 100 g Granulated sugar
• 5 ml Vanilla extract (about 1 teaspoon)
• 80 g Unsalted butter (softened at room temperature)
• 120 g All‑purpose flour (sift before use)
• 5 g Baking powder (about 1 teaspoon)
• 150 g Strawberry jam (smooth, no chunks)
• 250 g Fresh strawberries (washed, hulled, halved)
• 200 ml Liquid cream 30% fat (fresh, very cold)
• 30 g Powdered sugar
• 2.5 ml Vanilla extract (for whipped cream) (½ teaspoon)

Instructions

1. Prepare the sponge batter

   In a bowl, beat the eggs with the granulated sugar until the mixture lightens and becomes frothy.

   Time: PT5M

2. Add the vanilla

   Fold in the vanilla extract and mix for a few seconds.

   Time: PT1M

3. Incorporate the butter

   Add the softened butter and continue beating until a homogeneous batter is obtained.

   Time: PT2M

4. Sift the flour and baking powder

   Sift the flour and baking powder together, then gently fold them into the batter using a spatula.

   Time: PT3M

5. Fill the molds

   Butter and flour the small molds, then pour the batter up to half height.

   Time: PT3M

6. Bake

   Bake in a pre‑heated oven at 180 °C for 15 minutes.

   Time: PT15M

   Temperature: 180°C

7. Cool the sponges

   Remove the cakes from the oven, place them on a rack and let cool completely.

   Time: PT5M

8. Prepare the whipped cream

   Whisk the very cold liquid cream with the powdered sugar and vanilla until a firm whipped cream forms.

   Time: PT5M

9. Spread the jam

   On each half‑cake, spread a thin layer of strawberry jam.

   Time: PT2M

10. Slice the strawberries

    Cut the fresh strawberries in half, reserve the green leaves for decoration.

    Time: PT3M

11. Assemble the layers

    Fill a pastry bag with the whipped cream and pipe quenelles onto the first layer, add the strawberry halves with the green side up, then cover with the second cake.

    Time: PT3M

12. Decorate

    Lightly dust with powdered sugar and arrange a few strawberry leaves on top.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Vanilla extract: vanilla bean
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: whole wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Strawberry jam: strawberry compote
• Instead of Fresh strawberries: mixed berries
• Instead of Liquid cream 30% fat: whipping cream 35%
• Instead of Powdered sugar: very fine granulated sugar

Equipment Needed

• Mixing bowl
• Electric mixer or whisk
• Sieve or fine strainer
• Silicone spatula
• Mini cake molds (or muffin tins)
• Oven
• Cooling rack
• Pastry bag with plain tip (optional)
• Chef's knife
• Cutting board
• Kitchen scale
• Oven thermometer (optional)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Beat the eggs and sugar until the mixture lightens.
• Sift the flour and baking powder to avoid lumps.
• Do not open the oven during the first 10 minutes of baking.
• Whisk the very cold whipped cream so it rises properly.
• Assemble the layers only when the sponges are completely cooled.

Chef Tips from the Video

• Sift the flour with the baking powder for an airy texture.
• Use unsalted butter to control the salt level.
• Garnish the strawberries with the green leaves for a colorful presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, the cake will lose its lightness.

Room temperature: Consume within 4 hours of assembly.

Make-Ahead Tips

• The sponges can be baked the day before and kept in cling film.
• Whipped cream is prepared 30 minutes before serving and kept chilled until assembly.