what's in the middle of a Victoria Sponge cake?

[growlingbear]

DS wants one for his birthday. I am using a new recipe that just puts raspberry jam in the centre. But doesn't it normally have bitter cream too? Or whipped cream? Am I imagining this?

Butter cream icing, not bitter cream

Think technically it’s just jam but i would add cream or buttercream

Yes needs butter cream! Whipped cream would work if it’s a lighter cake, a dense one might squash it out.

Butter cream icing and raspberry or strawberry jam. I take it too far and mix up some thick icing to go on top.

The original recipe is certainly jam only, though a lot of people do add butter cream. Personal taste I suppose.

The traditional/original Victoria Sponge has just raspberry jam in the middle but it is perfectly acceptable to put in whipped cream (my preferred option!) or butter cream icing as well.

I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. Did a ginger one last week and just put whipped cream in it. Basically, put whatever you fancy in it

I like jam and whipped cream in mine with a dusting of icing sugar on the top of the cake but they often have jam & buttercream in them.

BBC good food has buttercream in the middle (as well as the jam)

trad is just Jam but I usually go jam and butter cream

If you were making it for a village show/the WI I think it would need whipped cream and fresh strawberries inside.

But the best way to have it is with buttercream and jam. Buttercream but substitute about a third of the butter with cream cheese is lush. Just jam is so disappointing.

For a competition, just jam. For something nice to eat- cream and raspberries. Or cream and lemon curd.

If I have them, I usually do jam to match fruit used (written below as you find them on plate, I hope - build from the bottom though!)

Castor sugar sprinkle
Top cake
Sliced strawberries or halved raspberries
Whipped cream
Jam
Bottom cake

If I don’t have everything, I’ll use what I have, except I would never just do cream on its own.

I tend to not use buttercream in Victoria sponge - but happily use it on lots of other cakes.

Just jam is so disappointing.
@LittleLongDog - exactly! That's what I think too. It's for his birthday. I'm going to put butter cream and strawberry jam in the middle then pipe a bit of whipped cream on top with fresh strawberries.

Mmm, yes Bernard both those options sound mouthwatering! I prefer cream as I find buttercream too sweet but might try LittleLongDog's cream cheese suggestion.

For something different, I sometimes spread chocolate spread in the middle with raspberry jam on top of that, or sliced strawberries. Served with a dollop of fresh whipped cream.

Butter cream with a splash of caramel coffee syrup and a minute pinch of salt is good too.

You lot are all bloody heathens - HEATHENS I tells ya!

Jam... That's all it needs. It is a plain cake for eating with a cup of tea not a gussied up celebration cake!

In the 1980s just jam.

Somewhere between then and now - jam and buttercream/whipped cream on special occasions.

Now - always jam and butter cream.

Coincidentally we have an obesity crisis

Strawberry or raspberry jam, and thick double cream for a special occasion, with caster sugar on top.

I like strawberry jam. But Grandson wins and we have jam and buttercream, plus buttercream on the sides, glace icing on top and loads of sprinkles. Little monkey demolishes all the sickly bits and leaves half the cake.

Make sure you season your buttercream with salt. It stops the whole lot being overly sweet and cloying and doesn’t taste ‘salty’. A pinch will do. Makes all the difference.

Oh, and if you want fruit and fresh cream then best use a fatless sponge which is as light as a feather and doesn't squidge the cream out!

If my vIctoria sponge was heavy enough to squish out the cream I would be serving it to the birds

I want cake now.