Slow Cooker Victoria Sponge
If you’re talking about cake, the classic British cake recipe has to be a Victoria sponge of course. Sandwiched with jam and dusted with icing sugar, this simple yet delicious cake is everyone’s favourite. Why not make a slow cooker Victoria sponge and there’s no need to hover in the kitchen!
Baking in the slow cooker is so convenient, there is less risk of burning and you can do something else while it bakes. I have loads of slow cooker cakes here on my blog, subscribe today so you don’t miss any of them, and look at my recipe index to get the recipes. I think you’ll also love my post about baking in the slow cooker which is packed with ideas for slow cooker bakes.
I actually made this slow cooker Victoria sponge while I got on with mowing the lawn and tidying the garden. The kids loved it, as did I. Filled with strawberry jam and whipped cream, and with more cream on top and fresh strawberries, it is the perfect addition to a summer barbecue or picnic.
Bake a traditional British Victoria Sponge in your slow cooker, ideal for afternoon tea
- 150 g self raising flour
- 150 g butter unsalted
- 150 g caster sugar
- 3 medium eggs
- 1 tsp baking powder
- 1 tbsp milk
- strawberry jam
- double cream whipped
- fresh strawberries
Grease and line your slow cooker pot. I used two large cake cases in my round 3.5 litre slow cooker.
Make the cake mixture by placing all of the ingredients in a large bowl and mixing using a hand-mixer until well combined.
Pour the mixture into the pot and turn to high. Cook on high for approximately 1.5 hours. Before you put the lid on, put a tea towel or some squares of kitchen roll under the lid to catch drips. Fold the sides of the tea towel up so they go over the lid. This prevents the top of your cake from going soggy from the condensation on the lid dripping onto it.
Keep an eye on your cake near the end of the time to avoid burning. If it looks like one side is browner than the other, rotate the bowl. Use a cake tester or skewer to check that the cake is cooked through, and remove the pot from the slow cooker once the tester comes out clean.
Allow the cake to cool fully. When you are ready to serve, slice in half, fill with a layer of strawberry jam and a layer of whipped cream. Put the remaining cream on top and decorate with sliced strawberries. Serve immediately and store any remaining cake in the fridge, due to the cream.
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