Using a Stabilized Whipped Cream recipe that holds shape for days makes this a match made in heaven I absolutely LOVE Victoria Sponge Cake. Whether you’re serving it for a special occasion or just to satisfy a craving, You can’t go wrong with this perfect cake. When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I had so many complaints! People really care about keeping a Victoria Sponge just as it should be and that’s with fresh whipped cream NOT buttercream.
About the Cream
The only thing I did differently than a lot of English recipes I have seen is I’ve sweetened my whipped cream. Americans will understand me when I say that unsweetened whipped cream is just one English thing that I can’t do – ever. It’s like making ice cream with no sugar. For Americans, it just wouldn’t work. I hope on this occasion, I will be forgiven for messing with a British Classic (yet again). That said, I also added skimmed milk powder to my whipped cream because it helps keep its shape and not flatten out like whipped cream normally does (although the jam did get absorbed into the cake a bit). This cake is absolutely delicious. The cake is perfectly fluffy and moist and full of buttery vanilla flavor (it’s actually my go-to cake recipe and I’ve used it as a base for many of the cakes on this site). I have to say – I love Victoria Sponge Cake no matter what kind of cream it’s filled with, but I have to admit, I can see why English people were so up in arms over it! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
