With this amazing weather and Wimbledon starting on Monday, I’m really craving my delicious Strawberry & Vanilla Victoria Sponge. This cake is an absolute crowd pleaser and it’s certainly one that friends and family request time after time. My frosting was inspired by the fabulous @hummingbbakery ⠀ They use it on their red velvet cakes and it’s to die for. Next time you make a cake give it a go!⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ For the sponge⠀ 227g soft butter (room temperature)⠀ 227g caster sugar⠀ 4 eggs (room temperature)⠀ 227g self raising flour⠀ 2 teaspoons vanilla paste⠀ ⠀ For the frosting ⠀ 200g full fat cream cheese ⠀ 100g icing sugar⠀ 100g soft butter⠀ 1 teaspoon vanilla paste⠀ ⠀ Strawberry jam⠀ Fresh strawberries ⠀ ⠀ ⠀ Pre heat the oven to 170 degrees.⠀ ⠀ Grease 2 sandwich cake tins with removable bottoms.⠀ ⠀ Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. ⠀ Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained. ⠀ Split the cake mixture between the 2 tins and bake for 25-30 mins. ⠀ Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. ⠀ Remove cakes from the tins and allow to cool.⠀ ⠀ Spoon jam onto one cake and frosting on the other. Now sandwich the two together. ⠀
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