A deliciously tender chocolate sponge cake made with brewed coffee, perfectly complimented with the strawberry buttercream of dreams. You will also have to.
First and foremost make sure you prepare all the ingredients and bring them to room temp, also prepare the tools such as 15 cm (6 inch) round cake pan, rubber spatula, wilton cake strip (if using).
How to bake the best sponge cake. Keep the cake stored in an air tight container. Grease and line two 20cm/8in sandwich tins. It will keep for approximately 5 days depending on the filling and covering and storage.
Pour the batter into two round cake pans that have been greased with shortening and liberally floured. Doing this will prevent your sponge cake from sticking to the sides. Best way to know for definite, is to bake a small trial cake and each day eat a piece to test freshness.
Do not open the oven while it is baking. Victoria sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Use a piece of baking paper to rub a little stork bake around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
Oil based cakes don’t stale as quickly as butter cakes. Get the chocolate strawberry cake recipe. Preheat the oven to 180°c.
How to make the perfect tall sponge cake.