Victoria Sponge with White Chocolate Ganache Buttercream //

Victoria Sponge with White Chocolate Ganache

I made this for my Mum on Mothers Day, which was last weekend here in the UK (it’s coming up soon in the US too I believe, if you need some inspiration!) It’s a very traditional Victoria Sponge recipe, where the eggs are weighed, shells and all, then the equal amounts of flour, sugar and butter are added to the mix too. I found the ganache recipe on the¬†BBC Food¬†website. I must advise that to get the ganache to a spreadable texture, it needed to be in the fridge for about 24 hours, so make well in advance! The buttercream was much easier to make/chill.
4 medium eggs, weighed in their shells
The same weight as the eggs in;
Unsalted butter, softened
Self-raising flour
Caster Sugar
1. Pre-heat oven to 170c/Gas Mark 3. Butter a 20cm round cake tin that’s about 8cm deep and line sides and bottom with baking powder.
2. Weigh out all the ingredients and set aside.
3. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, along with a full tablespoon of the flour with each egg, mixing well after each addition. Once all the eggs have been added, add the remaining flour and mix until combined.
4. Scrape into the prepared cake tin, and bake for 35 – 40 minutes, until the sponge springs back to the touch and a skewer comes out clean. Allow to cool in the tin for about 10 minutes then remove from the tin and leave on a rack to cool completely.
5. When cooled fully, get a serrated knife and very carefully cut the cake through the middle to create two even halves (you could make the cake in two tins if preferred, just lessen the oven time by about 10 minutes).
Victoria Sponge with White Chocolate Ganache

To make the white chocolate ganache buttercream:

200g unsalted butter
500g icing sugar
150 good quality white chocolate (I used Green & Blacks)
1 tsp vanilla extract
6. Cream together the butter, icing sugar and vanilla extract until light and fluffy. Stir in the white chocolate.
7. Spread some jam on the bottom half of the sponge, then spoon the buttercream onto it until covered. Place the top half of the cake back on top.
To make the white chocolate ganache:
400ml double cream
400g white chocolate, chopped into small pieces
8. Heat the double cream until just before it boils, then pour over the chopped chocolate. Stir continuously until it has thickened and looks smooth and glossy. Leave to chill, then place in the fridge for as long as possible, overnight ideally to reach a spreadable consistency.
9. Once set, spread all over the cake, top and sides, with a spatula or palette knife. I decorated with some leftover buttercream and fresh raspberries.
Richmal and Hartley

My sister came to stay the weekend of Mothers Day too – and she brought her lovely dog, Hartley for me to look after for the weekend. It was very strange to have such a big dog to look after – compared to Captain, she’s like a horse! I think it went well though and it was lovely having another dog to cuddle… even if she took up a whole sofa!

Hartley snoozin’

It’s my birthday tomorrow, I’m going to Whitby for four days with my boyfriend to celebrate. Hope you all have a lovely week! xo

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