This Victoria Sponge cake is a real treat for the weekend. With fresh cream and strawberries the Victoria Sandwich Cake is a timeless classic.
For the recipe Victoria Sandwich Cake
Sponge Cake :
|175 g||Margarine (6 oz)|
|175 g||Caster Sugar (6 oz)|
|Medium Eggs x 3|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|175 g||Plain Flour (6 oz)|
|Dr. Oetker Baking Powder Sachets x 2 (10g / 2tsp)|
|200 g||Strawberries (7 oz) Small, washed and hulled|
|200 ml||Double Cream (7 fl.oz)|
|60 g||Strawberry Jam (4 tbsp) or Strawberry conserve|
|5 g||Icing Sugar (1 tsp), to dust|
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line 2 x 18cm (7inch) sandwich tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
Divide the mixture equally between the tins and smooth over the tops. Bake for 25-30 minutes until risen, golden brown and just firm to the touch. Cool for 10 minutes then turn onto wire racks to cool completely.
To decorate, slice all but 2 of the strawberries. Whip the cream until just peaking, then spread over one of the cake halves. Arrange the sliced strawberries on top and carefully spread with strawberry jam.
Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the reserved strawberries and place on top of the cake. Your cake is now ready to serve and enjoy!