Strawberries & Cream Victoria Sponge Cake
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes
Cooking time: 20 minutes
- 200g/7ozs. butter, at room temperature
- 200g/7ozs. caster or superfine sugar
- 1 teaspoon vanilla extract
- 4 eggs, at room temperature
-
200g/7ozs. self raising flour
-
470ml/16.6flozs. strawberry jam
- 300ml/10.6flozs. cream
- 1 teaspoon vanilla
-
200g/7ozs. strawberries
-
1.5 cup icing or confectioners sugar
- A drop or two pink colouring
- A few tablespoons water
- 1 teaspoon butter, room temperature
Step 1 - Preheat oven to 190C/374F and line 2x20cm/8inch tins on the base and sides. Beat butter and sugar together until pale and fluffy (around 3-4 minutes). Add vanilla and eggs, one at a time beating until mixed through. It may curdle a little and that is ok.
Step 2 - Fold in the flour and mix until just combined. Divide among the two tins and bake for 20 minutes or until the centre springs back when touched. Cool completely and you can wrap these and decorate them the next day or freeze them.
Step 3 - Place one cake layer on a serving plate and spoon over half the jam. Take all but three of the strawberries and cut into small pieces. Whip the cream with the vanilla (I don't add any sugar as the jam is so sweet) until you get a stiff cream. Place in a piping bag and pipe dollops over the jam. Then scatter over with the strawberry pieces filling in the gaps and then dollop over the remaining jam.
Step 4 - Place the other cake layer on top. Place the icing sugar into food processor and blitz to remove any lumps. Add the colouring, butter and then the water one spoonful at a time until you get a smooth, spreadable icing. Work quickly as it can set quickly but smooth it over the cake. Halve the remaining three strawberries and add these on top along with some pink or white flowers.