You are here:
  1. Home
  2. Baking - sweet
  3. Victoria sponge with vanilla buttercream filling.


1 Victoria sponge with vanilla buttercream filling.

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Victoria sponge with vanilla buttercream filling.

Print:
Print recipe
I'm cooking this today
4

Ingredients

8 piece(s)

Victoria sponge

  • 150 g SR flour
  • 15 g cornflour
  • 10 g Butter
  • 80 g hot water
  • 165 g sugar
  • 4 eggs
  • dash vanilla

Buttercream filling

  • 140 g icing sugar
  • 100 g softened butter
  • dash vanilla extract
  • 120 g strawberry or raspberry jam
  • icing sugar, Extra, for dusting
Add to shopping list
  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    How to:
  1. Preheat the oven to 175°C fan
    Grease and line a 22cm springform pan.

    Place a bowl on top top of the Closed lid and measure the flours. Set aside.

    Place another bowl on top, tare the scales and measure in the butter and hot water. Stir to melt the butter. Set aside.

    Blitz the sugar, 2secs/turbo.

    Add the butterfly and eggs and whisk 10mins/37°C/sp4. The mixture will be thick and creamy.

    With motor running, sp4, drizzle water/ butter in over 20 secs.

    Sift combined flours together 3 times and then add gently to the Closed lid.

    Blend 20secs/sp1, until mostly combined. Blend any remaining flour in with the spatula ( remove the butterfly first).

    Pour into the prepared pan pan and tap gently on the bench to remove any large bubbles.

    Bake 30 mins app. until golden and cooked when tested.

    Leave in the pan for 10mins before cooling on a wire rack.

    Split it through the centre using a serrated knife.

    Spread one half with jam and buttercream, replace the top and dust with icing sugar.
    2. Buttercream
  2. Combine all ingredients ( except for the extra icing sugar) 40secs/sp4, or until smooth and creamy.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

This beautiful sponge is adapted from a recipe from The Australian Women’s Weekly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • I've just pulled this out of Victoria Sponge the...

    Submitted by mrscroft on 4. May 2019 - 13:28.

    I've just pulled this out of

    Victoria SpongeVictoria Sponge
    the oven and it looks great. Can't wait to cool it, split it and fill it for afternoon tea. Thanks again Monica.

    Login or register to post comments