White Chocolate Victoria Sponge Cake


Time
2 hours

Difficulty
Showing off

Serves
8 - 12
A British classic, the Victoria Sponge, is central to our baking heritage and can act as a base for countless creations. This Victoria Sponge has five gargantuan teaspoons of Whittard Luxury White Hot Chocolate inside.
INGREDIENTS
FOR THE WHITE CHOCOLATE SPONGE
350g plain flour
2 tsp baking powder
3 heaped tbsp Whittard Luxury White Hot Chocolate
4 large eggs
400g caster sugar
2 tsp vanilla extract
240ml vegetable oil
300ml buttermilk
100g white chocolate chips
FOR THE WHITE CHOCOLATE FUDGE ICING
5 tbsp plain flour
250ml milk
150g white chocolate, chopped
2 tbsp Whittard Luxury Hot Chocolate
1 tsp vanilla extract
225g butter, softened
200g golden caster sugar
TO DECORATE
Strawberry Jam
Fresh Strawberries, hulled and sliced
METHOD
For the sponge:
- Preheat the oven to 170°C, and line three 6” cake tins with non-stick baking paper.
- In a medium bowl, add the flour, baking powder, and White Hot Chocolate powder, then whisk together to combine.
- In a separate bowl or stand mixer add the eggs, sugar and vanilla and beat on high for around 5 minutes until the mixture looks thick with a mousse consistency.
- Slowly drizzle in the oil then continue whisking the mixture for another minute.
- Add 1/3 of the flour mixture and a 1/3 of the buttermilk and mix until just combined then repeat with the other two thirds and mix until the batter is smooth.
- Split the mixture between the prepared cake tins and then bake for 40-45 minutes or until a skewer comes out clean.
- Once baked leave the cakes to cool completely on a wire rack.
For the White Chocolate Fudge Icing:
- Add the milk to a non-stick saucepan and whisk in the flour over a medium heat until the mixture thickens. Stir in the chocolate and vanilla and mix until the chocolate has melted then leave to one side cool.
- Using a hand mixer or standing mixer, beat the butter and sugar together until they're light and fluffy, then beat in the cooled chocolate mixture and hot chocolate powder until you have a smooth icing.
To decorate:
- Place one cake layer onto your cake board or cake stand and pipe rounds of the icing around the edge of the sponge then fill the centre. Top with a spoonful of strawberry jam then add sliced fresh strawberries around the edge.
- Repeat with the second layer.
- Decorate the top with piped icing and decorate with more fresh strawberries and grated white chocolate.
- Serve freshly decorated with a pot of your favourite tea.
FOR THE WHITE CHOCOLATE SPONGE
350g plain flour
2 tsp baking powder
3 heaped tbsp Whittard Luxury White Hot Chocolate
4 large eggs
400g caster sugar
2 tsp vanilla extract
240ml vegetable oil
300ml buttermilk
100g white chocolate chips
FOR THE WHITE CHOCOLATE FUDGE ICING
5 tbsp plain flour
250ml milk
150g white chocolate, chopped
2 tbsp Whittard Luxury Hot Chocolate
1 tsp vanilla extract
225g butter, softened
200g golden caster sugar
TO DECORATE
Strawberry Jam
Fresh Strawberries, hulled and sliced
For the sponge:
- Preheat the oven to 170°C, and line three 6” cake tins with non-stick baking paper.
- In a medium bowl, add the flour, baking powder, and White Hot Chocolate powder, then whisk together to combine.
- In a separate bowl or stand mixer add the eggs, sugar and vanilla and beat on high for around 5 minutes until the mixture looks thick with a mousse consistency.
- Slowly drizzle in the oil then continue whisking the mixture for another minute.
- Add 1/3 of the flour mixture and a 1/3 of the buttermilk and mix until just combined then repeat with the other two thirds and mix until the batter is smooth.
- Split the mixture between the prepared cake tins and then bake for 40-45 minutes or until a skewer comes out clean.
- Once baked leave the cakes to cool completely on a wire rack.
For the White Chocolate Fudge Icing:
- Add the milk to a non-stick saucepan and whisk in the flour over a medium heat until the mixture thickens. Stir in the chocolate and vanilla and mix until the chocolate has melted then leave to one side cool.
- Using a hand mixer or standing mixer, beat the butter and sugar together until they're light and fluffy, then beat in the cooled chocolate mixture and hot chocolate powder until you have a smooth icing.
For the White Chocolate Fudge Icing:
- Place one cake layer onto your cake board or cake stand and pipe rounds of the icing around the edge of the sponge then fill the centre. Top with a spoonful of strawberry jam then add sliced fresh strawberries around the edge.
- Repeat with the second layer.
- Decorate the top with piped icing and decorate with more fresh strawberries and grated white chocolate.
- Serve freshly decorated with a pot of your favourite tea.