homebaked vanilla and chocolate Victoria sponge marble cake

Homebaked Vanilla & Chocolate Victoria Sponge Marble Cake

This is another twist to the classic British tea-time homebaked classic Victoria sponge recipe I bake a whole lot.  I follow Jamie Oliver’s original recipe with a couple of teensy adjustments to adapt it into a marble cake – check out my version below!  If you’d like to see a different  twist on this yummy traditional sponge give this post a little peek 🙂

Photo 02-07-2013 16 47 15

Ingredients

  • 225g Unsalted butter (plus a little bit extra for greasing)
  • 225g Self-raising flour (plus extra for dusting)
  • 225g Caster sugar
  • 4 Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Cocoa powder
  • 200g Vanilla or chocolate buttercream icing
  • 250g fresh strawberries or raspberries
  • Any additional toppings (completely optional – this is super yummy as it is!)

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Grease the bottom and sides of two 20cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat the butter and sugar together until very light and fluffy
  4. Add the eggs one at a time, beating each one in well before you add the next
  5. Mix in the vanilla extract
  6. Sift in the flour and fold it into the mixture
  7. Take 8 tablespoons of the mixture and put it in a separate bowl
  8. Divide the cake mix (minus the 8 tablespoons you just took out) equally into the prepared tins
  9. Add the cocoa powder to the 8 tablespoons of separated mixture and combine
  10. Divide the chocolate mixture between the two tins containing the original vanilla mixture then use a spoon to gently swirl it around a couple of times (creating a ‘marble’ effect)
  11. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen. (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  12. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  13. Slice your strawberries or raspberries (leave a couple of the most attractive berries whole if you wish to use them on the top of the cake)
  14. Place the least attractive sponge cake on a  plate, smear over the buttercream icing and prepared berries
  15. Place the second cake (with the best side facing up) on top and serve as it is, dust it with icing sugar and add few berries to the top or go crazy and add whatever you fancy – the one in the photo above is iced in chocolate fudge buttercream and decorated with fondant flowers and flavoured buttons

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here or check out my instagram here.

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