I love the birthday cake trend right now with sprinkles in the batter; they add color and fun to a simple sponge. I also love how “birthday cake” has now become a prominent flavor in ice cream and other desserts. Who can resist that vanilla cake batter flavor with sprinkles?
Some more of my summer recipes: Cherry Clafoutis, Lemon-Syrup Tea Cake, Peach & Blueberry Pie, Lemon Tarts, Plum Cake, Strawberries & Cream Fairy Cakes.
Victoria Sponge Birthday Cake
(makes 1 cake)
- 1 cup butter (room temperature)
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 tablespoon grated lemon zest
- 4 large eggs
- 2 cups all-purpose flour (well sifted)
- 3 teaspoons baking powder
- 1/4 cup of colorful sprinkles (plus extra for decoration)
- 1.5 cups heavy whipping cream (double cream)
- 1 tablespoon confectioners sugar (plus extra for dusting on top)
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (or strawberry)
- Preheat the oven to 350F. Spray a 9-inch round cake pan with oil and then dust lightly with flour.
- In a large bowl whisk together the butter and sugar until fluffy. Beat in the eggs, vanilla, salt, and lemon zest. Sift in the flour and baking powder, whisk until smooth. Mix in the sprinkles.
- Add the batter to the prepared pan and bake for 30-35 minutes or until golden and an inserted skewer comes out clean. Allow the cake to cool on a rack.
- For the filling, whisk together the heavy cream, confectioners sugar and vanilla extract until the cream is whipped to soft peaks.
- Cut the cake in half horizontally and spread each inner side with raspberry jam. Then dollop the whipped cream onto the lower half of the cake and spread out evenly. Add the top half of the cake on top of the cream, jam side down.
- Dust the top of the cake with confectioners sugar and more sprinkles.