Description
Celebrate a major milestone with this impressive and customizable numbered Victoria sponge. This sturdy yet light cake provides the perfect canvas for creative decorations, making it the ultimate centerpiece for an 18th birthday party.
Ingredients
- 800g Caster Sugar
- 800g Softened Butter (for cake layers)
- 8 Medium Eggs
- 800g Self-Raising Flour
- 2 tsp Baking Powder
- 8 tbsp Whole Milk
- 1 jar Strawberry Jam
- 400g Softened Butter (for buttercream)
- 800g Icing Sugar
- 1 tsp Vanilla Extract
- Assorted decorations such as macarons, chocolates, and roses
Instructions
- Preheat oven to 375°F (190°C/170°C fan) and grease silicone number molds with vegetable oil spray, placing them on sturdy baking trays.
- Beat 400g of sugar and 400g of butter until pale and creamy, then incorporate 4 eggs and 4 tablespoons of milk.
- Gently fold in 400g of sifted self-raising flour and 2 teaspoons of baking powder until just combined, then divide between the first two molds.
- Bake for 30 minutes until golden and a skewer comes out clean; allow to cool completely in the molds on a wire rack.
- Repeat the mixing and baking process for the remaining sugar, butter, eggs, milk, and flour to create the top cake layers.
- Use a long serrated knife to trim the tops of the cooled sponges so they are perfectly flat for stacking.
- Whip the remaining softened butter until white, gradually add icing sugar and vanilla extract until firm enough for piping.
- Spread strawberry jam on the bottom layers, pipe uniform buttercream circles across them, then place the top sponges and repeat the piping and decoration.
Notes
To ensure your number cakes maintain their shape, allow them to cool completely in the silicone molds before attempting to remove them. If you are baking in a warm kitchen, chilling the buttercream for ten minutes before piping can help you achieve those perfectly defined, professional-looking dollops.
- Prep Time: 45 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British