Victoria Loaf Cake
Welcome to my blog! Today I'm sharing a delicious Victoria Loaf Cake recipe. It's a classic recipe made with butter, sugar, eggs, self-raising flour, milk, and vanilla extract. To top it off, it's filled with juicy strawberries and drizzled with a syrupy lemon icing. Enjoy a slice with a cup of tea and make your day a little sweeter!
Today I'm baking a delicious Victoria Loaf Cake - it's one of my favorites, not only because it's incredibly tasty but also for its fantastic presentation. Every slice looks like a little work of art.
The cake is all about the strawberries. The batter is perfectly sweet and is packed with strawberry flavour but the real star of the cake is the juicy, fresh slices of strawberry on top.
The smell of the cake baking will fill your home with an amazing aroma and the cream, jam and citrusy lemon juice will make it even more appetizing. A burst of color, texture and taste in one slice - that's what you get with this Victoria Loaf Cake.
It's great for afternoon tea or a special treat for any time of day. With the creamy and sweet topping, the freshness of the fruit and the moistness of the sponge it's guaranteed to please! So preheat your oven and let's get baking.
Why You’ll Love This Victoria Loaf Cake Recipe
These are all the reasons I'm loving this Victoria Loaf Cake recipe:
It's delicious: This classic Victoria Loaf Cake is full of a sweet and creamy vanilla flavor, complemented by the juicy and tart flavor of fresh strawberries. It's the perfect treat for special occasions!
It's easy: No special skills are needed to make this Victoria Loaf Cake. All you need is a few simple ingredients and steps. Plus, you can make it in less than an hour.
It's versatile: Not only is this Victoria Loaf Cake perfect for special occasions or as a dessert, it's also great for snacks, breakfast, or afternoon tea. Serve it with a cup of steaming hot tea for a truly heavenly experience!
Victoria Loaf Cake
Welcome to my blog! Today I'm sharing a delicious Victoria Loaf Cake recipe. It's a classic recipe made with butter, sugar, eggs, self-raising flour, milk, and vanilla extract. To top it off, it's filled with juicy strawberries and drizzled with a syrupy lemon icing. Enjoy a slice with a cup of tea and make your day a little sweeter!
Ingredients
- sunflower or vegetable oil, for the tin
- 200g butter, softened
- 200g caster sugar
- 4 medium eggs, beaten
- 200g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
- 400g strawberries
- 50g icing sugar
- 200g strawberry jam
- ½ lemon, juiced
- 200ml double cream
Instructions
- Step 1: Grease a 950g loaf tin (our tin was 19 x 9 cm in size at the base) with oil and line the tin with a strip of baking parchment. Make sure one end of the parchment is slightly longer than the other, as it will help you take the cake out of the tin more easily. Preheat your oven to 170C/150C fan/gas 3.
- Step 2: Take a bowl or stand mixer and place the butter and caster sugar into it. Use an electric whisk or mixer to beat the 'ingredients' together until it is pale and light - this will take a few minutes.
- Step 3: Incorporate the egg gradually, a little at a time, beating vigorously after each addition until the mixture acquires a homogenous texture. If it begins to curdle, add a tablespoon or two of the flour.
- Step 4: Mix the left over flour, milk and vanilla until the flour disappears. Place the batter into the tin and spread it out with a spatula so it is even. Bake it in the middle shelf of the oven for 50 minutes to 1 hour or until a skewer inserted in the center comes out clean. If any cake mixture is still attached to the skewer, bake for an additional 5 minutes before checking again. Allow it to cool in the tin for 10 minutes, then carefully take it out and put it on a wire rack to finish cooling.
- Step 5: Mince four of the strawberries and combine with 1 teaspoon of the icing sugar. Reserve. Cut some of the remaining strawberries into halves or quarters, and leave the rest untouched. Stir together the remaining icing sugar, 2 teaspoons of jam, and all the lemon juice to make a syrupy mixture – the consistency should be thick enough to trickle down the sides of the cake. Put the cream into a bowl and whisk until it forms soft peaks – take care not to whisk too much, as it will become firmer as you dispense it. Place the cream in a piping bag with a thin star nozzle.
- Step 6: Cut the cake in half lengthwise down the center with a sharp serrated knife. Cover the bottom layer with some of the leftover jam. Pipe half of the whipped cream in a zigzag pattern, then add the chopped strawberries and syrup from the bowl. Place the top half of the cake on top. Top with the remaining whipped cream in the same pattern and decorate with halved, quartered, and whole strawberries. Drizzle the icing over the top. Best enjoyed the same day but can be kept in the refrigerator for up to three days, covered.
