Victoria Sponge With Cream

[Greedyfly]

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

[woofgang]

make it then freeze it and let it thaw as you carry it around?

[Greedyfly]

Thanks woofgang, I find any refrigeration in a sponge cake makes it dry =(

[Tilly2]

Put the cream in just before it's served.

[smoneybags]

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.

[Greedyfly]

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,

[Greedyfly]

Smoneybags - do you think it will withstand?

[Psybbo]

Aw, I prefer butter cream icing

[bunkmoreland]

My mother always made hers with buttercream and strawberry jam filling.

[maggiebee]

Just be like Helen Mirren in Calendar Girls and buy one out of M&S lol

[queen 1954]

im sure it would be fine in a cool box for a few hours with some ice blocks in the box too.

[Jess_Lee]

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 :-)