My inspiration for this recipe comes from the classic Victoria sponge recipe. Makes a wonderful dessert or celebration cake.
- Ingredients:
- 225g Butter
- 4 x Eggs
- 225g Caster sugar
- 225g Self raising flour
- 1 tsp Vanilla extract
- 35g Icing sugar plus a little extra for garnishing
- 170mls Whipping cream
- 225g Blueberries, whole
- 400g Strawberries, halved, green tops removed but leave a few with tops on for garnish
- 100g Raspberries
- Strawberry jam, about a 1/5th of a jar.
- You will also needs 2 lightly greased non -stick cake tins, approx. 22cm
Cooking Instructions
Directions:
- Preheat oven to 170C, 325F, Gas Mark 3
- Cream butter and sugar together in bowl using electric beaters
- Add eggs and carefully fold in flour and mix in vanilla extract
- Divide mixture between 2 tins and spread evenly
- Bake in oven for approx. 30 mins until cakes are risen and golden brown in colour
- Turn onto wire rack to cool
- Whip cream in bowl, adding icing sugar as the cream begins to thicken, set aside
- Spread cream onto base of one of the sponges evenly and decorate as you wish with mixed berries. (use about 2/3rds of berries)
- Spread strawberry jam evenly on underside of other sponge and place carefully on top of sponge with cream and berries
- Garnish with mixed berries and dust with icing sugar
- Serve or keep chilled and covered ready to eat
Source: Resident Food Farmison Blogger Gaynor Mairs
