Victoria Sponge Fillings...

[AllotmentAllium]

What do you use for the filling in a sandwich cake?

I have been fortunate to enjoy a few cakes lately and each version has been nicer than my bog standard buttercream/jam filling.

What do you use (with recipes please)?

Do you think it could have been some sort of creme pâtissière or crème diplomat or crème légère

Creme légère is creme pat folded gently together with whipped cream I think, which sort of sounds like what you're describing?

Nutella and fresh whipped cream. Topped with chocolate

Lemon curd and raspberries
White chocolate and raspberries (basically white chocolate melted with cream in a ganache).
Really good jam (preferably home made but I make dreadful jam so tend to buy the best I can find)
Biscoff spread
Marshmallow fluff with blackcurrant jam

I basically shove in anything that's in the cupboard - there is no such thing as bad cake!

Strawberries and fresh whipped cream ❤️❤️ that's how my dad always made them

I like it with Swiss meringue buttercream (that’s what my grandmother did) but I am afraid to say I don’t make it as I’m bone idle in that regard.

Just a good blackcurrant jam - slightly tart to balance the sweetness. No cream or buttercream - I don’t see the need. The cake always vanishes PDQ anyway.

I am a pedantic person, so jam inside and a dusting of sugar on top. Classic. Personally, anything else isn't a victoria sponge!

Fresh cream whipped with icing sugar and a drop of vanilla. Strawberry jam - seedless.
Icing sugar on top. Served with fresh strawberries. Don't mess with perfection!

I really like lemon curd and mascarpone or raspberry and whipped cream, both are best eaten on the day though.
For something that lasts longer I think buttercream is better, I made one with cherry jam and almond butter cream that was really good.

I already commented up thread, but if using fresh cream, please keep it in the fridge and ideally eaten the same day.

A colleague brought a Victoria sponge into work which was shared out. After a few bites, I commented that it was unusual as I'd never seen a blueberry one before. Turns out that it hadn't been in the fridge and the 'blueberries' were in fact blobs of blue mould in the cream. 🤢

Nigella has a lime curd recipe in Domestic Goddess which for the courgette cake, but I don't see why that wouldn't work in a VS just as well as a lemon curd.

It's so good - I always make a full jar up and then have it on toast afterwards!

Bonne Maman actually has slightly lower sugar content than Norfolk Garden Preserves though 🙂

🤢

If you have plenty of people to eat it, I like fresh strawberries and whipped cream best.

I like a fresh cream sponge but it’s not ideal for the texture of the cake if it’s not all being eaten the same day and has to be refrigerated. Technically a Victoria sponge is just raspberry jam and sugar on top but I like homemade lemon curd with a bit of zest in the sponge, with or without cream.

I've always wanted to try this recipe:
https://www.olivemagazine.com/recipes/baking-and-desserts/mojito-cake/

DS just made a fab one for Mother’s Day, with whipped double cream and jam.

Thank you for all of these!