Victoria Sponge Cake
Afteroon tea just wouldn’t be the same without this classic victoria sponge. Deliciously light and fluffy this recipe is the perfect party cake.
Ingredients:
- 225g Softened butter
- 225g Caster sugar
- 4 Large eggs
- 225g Self-raising flour
- 2 Level tsp of baking powder
Filling
- 200ml Double cream
- 1 Vanilla pod
- 1 tbsp Icing sugar, sifted, plus extra for dusting
- 250g Fresh strawberries, hulled and sliced
You will also need
- 2 x 20cm Greased and lined sandwich tins
Directions:
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Place the softened butter into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on speed 3. You may need to use a spatula to scrape down the sides.
- Add the sugar and increase to speed 6 for between 1 and 2 minutes until light and fluffy. You may need to scrape the bowl down well.
- Reduce to speed 4 and add the eggs one at a time, scraping the bowl down if necessary.
- Reduce to speed 2 and add the flour slowly until it is all incorporated. Increase to speed 5 and beat until thoroughly blended, taking care not to over beat.
- Spoon the batter evenly between the two sandwich tins and level off.
- Bake for 25 minutes or until they are well risen and a skewer comes out cleanly when inserted into the centre of the cake.
- Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- When the cakes have cooled prepare the cream filling.
- Ensure that the Cuisinart mixing bowl is thoroughly clean. Attach the chef’s whisk and pour in the cream.
- Take the vanilla pod and cut into two pieces. Scrape out the inside seeds and place in with the cream. Briefly whisk on speed 3 before increasing to speed 12 until you have soft peaks.
- Sift in the icing sugar and gently mix on speed until just incorporated. Carefully scrape down the bowl and gently fold in by hand to fully combine.
- Place one of the cakes on a plate and spread over the vanilla cream ensuring that you do not go right to the edge.
- Add a layer of the sliced strawberries on to the cream, leaving a handful to decorate the top, and place the second cake on top. Sprinkle with icing sugar and arrange some strawberries on top.