Victoria Sponge Cake with Baileys Cream and Salted Caramel sauce | Perfect Mother’s Day Treat

Victoria Sponge Cake with Baileys Cream and Salted Caramel Sauce

Celebrate Mother’s Day with a rich and indulgent Baileys cream cake layered with salted caramel and chocolate. A decadent dessert to make her day extra special!

Sarah Butler

Recipe - Lucan - SuperValu

A victoria sponge cake with cream on top, drizzled with caramel and topped with chocolates

Victoria Sponge Cake with Baileys Cream and Salted Caramel Sauce

Prep Time20 Minutes

Servings6

Cook Time25 Minutes

Ingredients

180g self-raising flour

1 teaspoon baking powder

20g ground almond

150g caster sugar

½ teaspoon salt

2 eggs beaten

120ml milk

1 teaspoon vanilla essence

160g melted butter

400ml double cream

100ml baileys cream liqueur

SuperValu salted caramel sauce

Signature Taste chocolates

Directions

Ingredients

180g self-raising flour
1 teaspoon baking powder
20g ground almond
150g caster sugar
½ teaspoon salt
2 eggs beaten
120ml milk
1 teaspoon vanilla essence
160g melted butter
400ml double cream
100ml baileys cream liqueur
SuperValu salted caramel sauce
Signature Taste Belgium chocolates

To Decorate

400ml double cream
100ml baileys cream liqueur
SuperValu salted caramel sauce
Signature Taste Belgium chocolates

Method

Preheat oven to 180C, 160C fan, Gas 4.
Sieve the flour and baking powder into a large mixing bowl.
Add the ground almond, caster sugar, salt and combine all ingredients.
Next, combine the beaten egg, milk, vanilla essence, and melted butter in a large jug and whisk into the dry ingredients until combined.
Pour the sponge mixture into an 8-inch cake tin and bake for 25 minutes. (CHECK THIS)
Remove from the tin and cool completely on a wire rack.
To decorate, pour the cream into a large bowl with the baileys and whisk until soft peaks form.
Split the cake in half and spoon half the whipped cream on one layer.
Drizzle some salted caramel sauce on top of the cream and sandwich the other half on top.
On top of the cake, spoon or pipe on some cream in the centre.
Drizzle salted caramel sauce over and arrange the chocolates on top.

20 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

180g self-raising flour

SuperValu Self Raising Flour (2 kg)

Add SuperValu Self Raising Flour (2 kg) to Favourites.Add SuperValu Self Raising Flour (2 kg) to Favourites.

€2.55€1.28/kg

1 teaspoon baking powder

Dr. Oetker Baking Powder (170 g)

Add Dr. Oetker Baking Powder (170 g) to Favourites.Add Dr. Oetker Baking Powder (170 g) to Favourites.

€2.05€12.06/kg

20g ground almond

SuperValu Ground Almonds (200 g)

Add SuperValu Ground Almonds (200 g) to Favourites.Add SuperValu Ground Almonds (200 g) to Favourites.

€2.19€10.95/kg

150g caster sugar

SuperValu Caster Sugar (1 kg)

Add SuperValu Caster Sugar (1 kg) to Favourites.Add SuperValu Caster Sugar (1 kg) to Favourites.

€1.95€1.95/kg

½ teaspoon salt

SuperValu Table Salt (750 g)

Add SuperValu Table Salt (750 g) to Favourites.Add SuperValu Table Salt (750 g) to Favourites.

€0.50€0.67/kg

2 eggs beaten

SuperValu Free Range Large Eggs (6 Piece)

Add SuperValu Free Range Large Eggs (6 Piece) to Favourites.Add SuperValu Free Range Large Eggs (6 Piece) to Favourites.

€2.25€0.38 each

120ml milk

SuperValu Fresh Irish Milk (1 L)

Add SuperValu Fresh Irish Milk (1 L) to Favourites.Add SuperValu Fresh Irish Milk (1 L) to Favourites.

€1.25€1.25/l

1 teaspoon vanilla essence

Goodall's Vanilla Essence (25 ml)

Add Goodall's Vanilla Essence (25 ml) to Favourites.Add Goodall's Vanilla Essence (25 ml) to Favourites.

€2.35€0.09/ml

160g melted butter

SuperValu Irish Creamery Butter (227 g)

Add SuperValu Irish Creamery Butter (227 g) to Favourites.Add SuperValu Irish Creamery Butter (227 g) to Favourites.

€2.29€10.09/kg

400ml double cream

SuperValu Double Cream (250 ml)

Add SuperValu Double Cream (250 ml) to Favourites.Add SuperValu Double Cream (250 ml) to Favourites.

€1.49€5.96/l

100ml baileys cream liqueur

Age restricted item

Baileys Original Irish Cream Liqueur (70 cl)

Only €13

Add Baileys Original Irish Cream Liqueur (70 cl) to Favourites.Add Baileys Original Irish Cream Liqueur (70 cl) to Favourites.

€13.00€13.00/70cl

SuperValu salted caramel sauce

Bonne Maman Salted Caramel Sauce (220 g)

Add Bonne Maman Salted Caramel Sauce (220 g) to Favourites.Add Bonne Maman Salted Caramel Sauce (220 g) to Favourites.

€3.99€18.14/kg

Signature Taste chocolates

SuperValu Signature Tastes 40% Cocoa Milk Chocolate Bar (100 g)

Add SuperValu Signature Tastes 40% Cocoa Milk Chocolate Bar (100 g) to Favourites.Add SuperValu Signature Tastes 40% Cocoa Milk Chocolate Bar (100 g) to Favourites.

€1.79€17.90/kg

Recipe

Ingredients

180g self-raising flour
1 teaspoon baking powder
20g ground almond
150g caster sugar
½ teaspoon salt
2 eggs beaten
120ml milk
1 teaspoon vanilla essence
160g melted butter
400ml double cream
100ml baileys cream liqueur
SuperValu salted caramel sauce
Signature Taste Belgium chocolates

To Decorate

400ml double cream
100ml baileys cream liqueur
SuperValu salted caramel sauce
Signature Taste Belgium chocolates

Method

Preheat oven to 180C, 160C fan, Gas 4.
Sieve the flour and baking powder into a large mixing bowl.
Add the ground almond, caster sugar, salt and combine all ingredients.
Next, combine the beaten egg, milk, vanilla essence, and melted butter in a large jug and whisk into the dry ingredients until combined.
Pour the sponge mixture into an 8-inch cake tin and bake for 25 minutes. (CHECK THIS)
Remove from the tin and cool completely on a wire rack.
To decorate, pour the cream into a large bowl with the baileys and whisk until soft peaks form.
Split the cake in half and spoon half the whipped cream on one layer.
Drizzle some salted caramel sauce on top of the cream and sandwich the other half on top.
On top of the cake, spoon or pipe on some cream in the centre.
Drizzle salted caramel sauce over and arrange the chocolates on top.