So here is a quick recipe for you all, just another one of my takes on the classic Victoria Sponge recipe. This time it is filled with whipped cream flavoured with vanilla sugar (this is caster sugar infused with vanilla pods) and strawberries and raspberries. I hope you enjoy…
225g soft spread
225g caster sugar
225g SR flour
1tsp baking powder
300ml double cream
4tbsp vanilla sugar (caster sugar plus 1tsp vanilla extract)
Caster sugar, to sprinkle over the top
1.Preheat the oven to 180°C/gas mark 4. Grease and line 2 8inch loose bottom round cake tins.
2.Measure all cake ingredients into a large mixing bowl, ensuring to sieve the flour and baking powder.
3.Use an electric hand mixer to combine, till soft and fluffy.
4.Transfer into the prepared cake tins and bake for 25-30 minutes or until well risen and a skewer comes out clean.
5.Leave on a wire rack to cool.
6.To make the filling: measure the double cream and caster into a large mixing bowl. Use an electric hand mixer to whisk until forms soft peaks.
7.Once the cake is cool, transfer one cake onto a cake board/cake stand/ plate and smooth the cream on top.
8.Chop up the strawberries into slices and the raspberries in thirds (I only used a handful of both, feel free to use more if you like!) Place on top of the cream .
9.Sandwich the cakes together and sprinkle some caster sugar on the top.
Enjoy 🙂 (keep in the fridge in an airtight container for up to 5 days)