Friday, 8 April 2016
Victoria Sponge with Strawberries and Cream
Today I thought I'd share with you a different post to usual. I baked a Victoria Sponge and added cream and strawberries on top to make it more refreshing. The sponge turned out light, soft, and springy. The recipe I used was from 'The Cooking Book', however, I adjusted it slightly.
- 175g butter
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- 6-8 tbsp strawberry jam
- 180ml double cream
- 20g icing sugar
- Punnet of strawberries
- Preheat the oven to 190*C (375*F/Gas 5). Lightly grease and line the bottoms of the tins with greaseproof paper.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs a little at a time, beating well after each addition. If the mixture begins to curdle, beat in 1-2 tbsp of the flour. Sift the flour and fold into the mixture.
- Divide the mixture equally between the two tins, and spread evenly to level the tops. Bake for 20-25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out on to a wire rack. Peel off the lining paper, and allow to cool completely.
- When the cakes are cool, place one upside down on a serving plate, and spread with the strawberry jam.
- Whip the double cream until it holds its shape. Then spread it over the jam, and put the other cake on top of it. Spread cream on the top cake and decorate with strawberries.
Have you baked anything recently? Let me know in the comments if you try to bake this cake.