Hello friends,
As we are in Wimbledon week, what better cake to celebrate with than the classic Victoria Sponge, with a cream and strawberries filling. This is a beautiful looking cake and an ideal desert to the countless BBQs and outdoor meals as we celebrate the coming of summer.
Ingredients:
175g softened butter
175g caster sugar
175g self raising flour
3 duck eggs
250ml double cream
1 tbsp icing sugar
1 tub of strawberries, halved
Method:
This makes an 18 inch sandwich cake. Preheat oven to 180C/ 170C fan assisted.
In a bowl beat together the sugar and butter until it is pale and fluffy. Add the eggs one at a time and mix well. The mixture may separate a little after the eggs are added, but this will come together as you beat it.
Fold in the flour gently, and pour the batter into two greased sandwich tins, then put into the oven for 20 minutes. Remove from the oven when golden and allow to cool fully.
Whilst cooling, whip the double cream until it forms peaks, then mix in the icing sugar to sweeten.
Chop up the strawberries, then when the cake is cool assemble by layering strawberries, cream and cake, then sprinkle a little extra icing sugar on the top of the cake to finish.
Serve with some extra cream if you are feeling naughty and enjoy in the sun!
As we are in Wimbledon week, what better cake to celebrate with than the classic Victoria Sponge, with a cream and strawberries filling. This is a beautiful looking cake and an ideal desert to the countless BBQs and outdoor meals as we celebrate the coming of summer.
Ingredients:
175g softened butter
175g caster sugar
175g self raising flour
3 duck eggs
250ml double cream
1 tbsp icing sugar
1 tub of strawberries, halved
Method:
This makes an 18 inch sandwich cake. Preheat oven to 180C/ 170C fan assisted.
In a bowl beat together the sugar and butter until it is pale and fluffy. Add the eggs one at a time and mix well. The mixture may separate a little after the eggs are added, but this will come together as you beat it.
Fold in the flour gently, and pour the batter into two greased sandwich tins, then put into the oven for 20 minutes. Remove from the oven when golden and allow to cool fully.
Whilst cooling, whip the double cream until it forms peaks, then mix in the icing sugar to sweeten.
Chop up the strawberries, then when the cake is cool assemble by layering strawberries, cream and cake, then sprinkle a little extra icing sugar on the top of the cake to finish.
Serve with some extra cream if you are feeling naughty and enjoy in the sun!
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