Strawberry Victoria Sponge

Time to master a true classic – the Strawberry Victoria Sponge. Perfect for afternoon tea, or any special occasion, the sponge is light and airy and the jam & cream bring back the tastes of summer!

Strawberry Victoria Sponge

 

You will need:

  • 500g soft butter
  • 500g self raising flour
  • 8 eggs
  • 1 tsp vanilla essence
  • 1 cup double cream
  • extra vanilla & sugar to taste
  • strawberries, sliced
  • 1 cup strawberry jam

 

Method: 

Preheat oven 170 (gas mark 3).

Grease and line a 10inch cake tin with greaseproof paper.

Mix butter and sugar in a bowl, cream until smooth & white.

Slowly add 4 eggs, one at a time, whisking as you go. Add a few spoonfuls of flour to stop the batter splitting.

Add the rest of the eggs and continue to whisk.

Add vanilla and mix in.

Gently fold your flour into the mix, a little at a time until it is thoroughly combined.

Pour into your cake tin.

 

Bake in the preheated oven until golden brown and springy to the touch.

Leave to cool on a wire rack.

Once cool, slice horizonally into three to make layers.

 

For the topping, whisk your double cream until soft but firm, and add vanilla & sugar to taste.

Spead jam onto each layer, top with the sweetened cream and decorate with sliced strawberries.

 

The perfect strawberry victoria sponge!

 

 

 

 

 

 

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