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Brown Butter Victoria Sponge Cake

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 3 jumbo eggs ($0.60)
 210 g sugar ($0.319)
 210 g brown butter ($5.15)
 210 g self-raising flour ($0.577)
 1 tsp baking powder ($0.077)
 200 g strawberries ($4.52)
Whipped Cream
 200 ml whipping cream ($2)
 1 tbsp sugar ($0.019)
 1 tsp vanilla extract ($0.27)

Preheat oven to 180°C.


Cream softened brown butter and sugar in an electric mixer until pale and fluffy.


Add eggs in, one by one, and beat till evenly mixed.


Sieve in self-raising flour and baking powder, and fold in flour using a silicone spatula.


Grease a 22cm cake tin with butter and dust some flour. Pour cake batter into tin and place tin in oven to bake for about 40 minutes until cake is fully baked. To check if cake is ready, poke a skewer through the centre of the cake and see if the skewer comes out clean.


Remove cake from oven once fully baked. Let cake to cool down fully before slicing into two equal layers.


Meanwhile, add cold whipping cream, sugar and vanilla extract into an electric mixer and beat until firm peaks form. Be careful not to over beat the cream.


Spread whipped cream onto the bottom cake layer and top with some sliced strawberries. Place the other cake layer on top and decorate with more strawberries and some icing sugar.

Nutrition Facts

Servings 8