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

For an authentic traditional Victoria sponge: layer of raspberry jam in middle, sprinkle of caster sugar on top.

No icing sugar, no buttercream, no cream.

@bumpertobumper

I spread jam on both bits of sponge And ALWAYS whipped cream in the middle

That sounds delicious! I'm doing that next time. 🙂

Buttercream is too sweet in a Victoria sponge, I think. Makes it too sickly. We usually go with jam only, but fresh cream is delicious too. If I was using both, I'd put the cream on one half and the jam on the other.

Jam on the bottom, whipped cream on top in the middle. I think that’s nicer than buttercream.

I only do buttercream in chocolate cakes.

YA ALL BU to keep calling it a sponge. Sponge cake is different - the traditional sponge cake can be bent in half and it doesn't break, its a bit rubbery, like a swiss roll type cake.

Victoria SANDWICH is a creamed method cake made with equal quantities of butter sugar eggs and flour, with just raspberry jam inside and a sprinkle of caster sugar on top.

What you are all talking about is ...erm... I'm not actually sure if it has a name?! It's in my recipe book as "Helen's cake recipe" so that is what it shall be known as.

GOT IT?! Good.

I put whipped cream on one, jam on the other then sandwich it together so it could end up either way round.

What you are all talking about is ...erm... I'm not actually sure if it has a name?!
Is it Madeira, or is that different again?

For a Victoria sponge I usually put butter cream on one layer and jam ( black cherry ) on the other, then sandwich them together, then dust the top with icing sugar.
But occasionally I fill with lemon curd and ice with lemon glacé icing.

Just jam in the middle, and icing sugar sprinkled on top in a lattice made by laying the cooling rack over the top before sprinkling.

DM won first prize for hers in a competition, back in the early 60s. She is a good baker, and I'm sure would win in a similar competition nowadays.

[quote didireallysaythat]@GreyhoundG1rl I'm not good at sharing cake. I just want to make a deep Victoria rather than the paper thin ones I normally manage (maybe I don't beat the mixture enough or something).[/quote]
@didireallysaythat the secret to a bigger rise is to add 1/2 teaspoon of bicarbonate of soda. Don't be tempted to add more because it will rise then fall flat.