Cassata Victoria Sponge Cake Recipe.

(Recipe Makes A Two Layer 8 inch Cake)

225g unsalted butter, softened

225g self-raising flour, sifted

225g granulated sugar

4 large eggs, lightly beaten

2 teaspoon vanilla oil/extract

250ml whipping cream

125g strawberry preserve or jam (preferable with visible strawberry chunks)

1 Tablespoon icing sugar (sieved), for dusting

A few strawberries for garnishing.

1. Pre-heat the oven to gas 3, 170°C, or fan assisted 150°C. Grease and line 2 x 8 inch (20cm) cake pans with parchment / baking paper.

2. In a large mixing bowl, cream together the butter, vanilla oil and sugar using an electric mixer until very light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. At this stage the mixture should be very light, fluffy and full of air almost like a meringue.

3. Carefully fold in the flour using a large metal spoon. Learn how to properly fold in flour in Baking Intelligence Module 1.
4. Spoon the batter evenly into the two prepared cake pans.

5. Bake for 30 to 35 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove from oven and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the parchment baking paper.

6. Whip the cream to soft peaks as the cakes cool. When completely cooled, spread the bottom half of the cake with the cream in an even layer. Spread the strawberry preserve / jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.

Note: Resist the temptation to check this cake in the oven before 30 minutes. Do not open your oven door before 30 minutes or your cake may fall. And When you do open the oven door very gently and if you have to close it back do so very gently.


Make Your Own Self Rising Flour


256g All Purpose Flour
1 Tablespoon (Levelled) Baking Powder
1/2 teaspoon Salt


1. Measure all ingredients together in a bowl.

2. With a hand whisk, whisk together to combine.

3. Sift once. Self rising flour ready.

4. Now weigh out the quantity of self rising flour required for this recipe and use as required.

5. Store the left over self rising flour in an airtight container for future use.
6. You can make self rising flour in bulk and store to use later.

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