To ask about Victoria sponge cake

[CathyTurnbull]

Does jam go on the bottom and buttercream on the top in the middle filling? Or Is it buttercream on bottom and jam above?
Does it matter?
Thank you

I spread jam on one half, cream on the other and sandwich together - buttercream usually ends up on top

Don't you do whatever way you find easiest? Surely no cake inspectors are coming round to mark your homework. Life's too short to worry about stuff that doesn't matter.

I do (too much) buttercream on the bottom, spread jam on the top piece and pop it on. Might have to go and bake now.

I warm the jam in a small (milk) saucepan and then leave to cool a bit before pouring over the cake. It spreads beautifully and then cools so the cream can be dolloped or piped over the top.

@Molehillfromamountain there’s absolutely no such thing as too much buttercream!

I’m off to make one now - we should all update with pictures of our creations . Sadly I have only a teeny bit of icing sugar left so no buttercream

If you're making a sponge in one cake tin then cutting it in half, then I always dip my finger in some icing sugar and smear it down one side,then cream one underneath bit and jam the other,line up the icing sugar smear and put them together.
This works well if you, like me, are rubbish at cutting through the cake. Mine are usually lob sided. It's not noticeable when done this way and sandwiches together with a nice flat top. (You could brush off the icing sugar if needed.)
😊

Traditionally would have had apricot jam and nothing else. Sorry no help!

[quote Flappityflippers1]@Molehillfromamountain there’s absolutely no such thing as too much buttercream!

I’m off to make one now - we should all update with pictures of our creations . Sadly I have only a teeny bit of icing sugar left so no buttercream [/quote]
I'm afraid mine tastes divine, but looks like a toddler made it...

Actually, it probably doesn't even taste divine, just the cream and I can't take credit for that...

I take my two halves middle side up. Spread jam on one half and cream on the other. Tip the jam side over onto the cream. Alternatively, jam on then pipe the cream on top for less mess/neater finish.

YABU to call it a Victoria sponge.

Victoria sponge is jam only OR jam and whipped cream. Add buttercream and it’s no longer a Vicky, it’s just a sandwich cake.

When using jam and buttercream, the easiest approach is to put one on each of the sponges (like buttering slices of bread) and pop them together. Hence sandwich cake.

@GreyHare

I do butter cream then jam, if you briskly stir the jam it becomes a loser texture and spreads evenly over the butter cream. A quick pic of the birthday cake I made yesterday, buttercream then jam.

This looks lovely but it's not a victoria sponge

Jam in the middle and icing sugar sieved on the top layer. A dusting of icing sugar if you will.

I'm probably a heathen but if it's just a family cake i just spread jam on 1 half and b/cream on the otherside and just sandwich them together.....if its a fancy one that guests will have i use a piping bags and make alternating rings b/cream and jam so its pretty when it's cut.....

What is this spreading of jam? Jam liberally spooned on top of the fresh cream - bonne maman jam is best for the whole strawberry lumps

Really interesting about a traditional Victoria sponge being just jam, you learn something new every day.

Noticed on the Royal website they’ve used buttercream. You’d think as it’s cake named after a past queen, they’d know the correct recipe!

@PiggyPlumPie

Jam on the top of the bottom layer, buttercream on the bottom of the top layer, bung top layer on top of bottom layer and eat!

Then... I ...

TURN THE CAKE OVER!

Then you have the jam on top of the buttercream

Just jam, and blackcurrant, please - not so over sweet as strawberry or raspberry.
(I made one yesterday, nearly all gone now. 🐷🐷)

Cream / buttercream on the bottom layer. Jam applied to top layer. This prevents them mixing into a pink mess. Put the heaviest filling at the bottom to help keep the separation too. Then you get a cake which looks pretty!

Jam on the under side of one layer, buttercream (not yucky cow cream) on the under side of the other and sandwich together voila.

Just eat the buttercream out the bowl. It's the best part!!

Oh and it's CASTER sugar dusted on the top please, not icing sugar.

I think I need to try a slice both ways so I can give you the correct answer

Maybe a slice wouldn’t be enough to make such a huge decision

I love home made Victoria sponge cake

Coffee sponge cake, coffee buttercream in the middle and on top, and walnut halves on top, round the edge.

Depends a) what YOU like - do it to please yourself
b) who you are cooking for . If a WI purist, then it has jam only in the middle and caster sugar on the top.

If cooking for a local produce show, check who the judge is if WI as above, if not refer to your lists notes results from previous shows. Some will mark you down for using caster sugar if they prefer icing sugar dusting. Some will mark ones with buttercream and jam higher (which to my mind is not a true Victoria sponge but a mere sandwich cake)