victoria sponge wedding cake 1.2

to say bye bye to summer properly and welcome autumn in Barcelona, I decided to back to June when I baked this huge cake for a wedding.

everyone knows that this is a classic, so easy to bake and works perfectly on any occasion. it’s so tasty and refreshing because of the whipped cream and the fruit inside, and also the texture of the cake it’s so spongy..obviously it’s a sponge cake.

by the way! here you have a picture of the beautiful they were on that special day! weren’t they? also I love their style .)

let’s bake!


victoria sponge wedding cake 2


makes two thin cakes

· ingredients ·
2 cakes
220g unsalted butter
220g caster sugar
4 large free range eggs
2 tsp vanilla extract
220g plain flour
1 ½ tsp baking powder
1 Tbsp whole milk

300ml whipped cream
150g raspberries
150g blueberries
icing sugar

· step by step ·
preheat the oven at 180ºC, and grease with butter two moulds (20cm aprox.)
in a bowl whisk the butter with the sugar, until it’s nice and pale.
pour in one by one the eggs and vanilla extract and whisk.
sift the flour into the batter and mix until the batter is homogeneous.
pour the batter in the two prepared moulds and bake it in the oven for 25min aprox.
leave the cakes to cool and fill them with whipped cream, raspberries, blueberries and sift some icing sugar on the top.

· tips ·
I multiplied this recipe for 5’5 more times to get the huge result of this wedding cake.
the quality of the vanilla extract in this cake it’s very important, I used “nielsen-massey”.




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