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Victoria Sponge With Cream

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Greedyfly | 19:04 Thu 06th Aug 2015 | Food & Drink
11 Answers
I am making a cake for a party and want to use fresh cream as the filling with jam/conserve. How long will the fresh cream last in the cake without 'melting'. The cake will need to come with me to a venue first and will likely not be eaten until a few hours later.

Is there some way I preserve the cream in the cake without refrigerating it?

I usually make a cake with jam and cream and then it gets eaten immediately

Thanks GF
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make it then freeze it and let it thaw as you carry it around?
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Thanks woofgang, I find any refrigeration in a sponge cake makes it dry =(
Put the cream in just before it's served.
If you whip the cream before putting it in your sponge, it won't 'melt' but will become more solid the longer it's left.
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That's the issue, there is no way I can do it just before. I need to take the cake fully prepared and it needs to sit for a while before it's served. I might have to ditch the cream but a victoria sponge is not a victoria sponge without cream to me,
Question Author
Smoneybags - do you think it will withstand?
Aw, I prefer butter cream icing
My mother always made hers with buttercream and strawberry jam filling.
Just be like Helen Mirren in Calendar Girls and buy one out of M&S lol
im sure it would be fine in a cool box for a few hours with some ice blocks in the box too.
Hi Greedyfly!

Don't over whip the cream as this can make it a little watery when left, just kept in a cooler box and it should be fine. Whip the cream as the last thing you do before you leave the house.

I used to make victoria sponges in the morning at work, and by late afternoon they would still be fine - kept in a cool counter, but not refrigerated. When refrigerated they would last til the next day, so I'm sure it will be just fine in a cooler box. Enjoy :-)

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