Summer is here!!! I thought it’ll be a perfect opportunity to introduce you guys to this wonderful recipe i have, it’s a traditional, classic victoria sponge cake, topped with beautiful fresh strawberries. You can give these little things a twist if you fancy; change the strawberries with other berries such as raspberries or blackberries, add a drizzle of white chocolate which goes extremely well with the sharpness of the berries, or even change the cream to clotted cream, serving these little delights like how you’d serve scones.
- 200g softened butter
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- few drops of lemon juice
- fresh strawberries
- double cream
- good quality jam
- icing sugar to serve
- Preheat oven to 170C, and butter a 12 hole muffin pan. In a large bowl, beat the butter and sugar until light and fluffy and the coulour has turned to a pale yellow colour.
- Adding one egg at a time to the mixture, making sure in each addition you mix in the egg thourougly and all the sides are scrapped. If the batter does split you can mix a tablespoon of flour in to the mix. When all eggs are added place the vanilla extract and gice it a final whisk.
- Place a few drops of lemon juice into the milk, to create a sour cream/buttermilk consistency.
- Add the milk and sift the dry ingredients into the egg and butter mixture and using a folding motion to combine the batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the double cream with icing sugar (to taste) until soft peak has formed, becareful not to over mix.
- Cut the individual cakes into halves. Spread the cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Place a sliced strawberry untop and dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.