Victoria Sponge Cake
Ingredients
Cake
250g Matthews Cotswold
Organic Self Raising Flour, sifted
150g unsalted butter, softened
225 ml double cream
4 large eggs
125g caster sugar
1&1/2 teaspoon vanilla extract
Frosting
750g mascarpone cheese
330ml double cream
250g icing sugar
1&1/2 teaspoon vanilla extract
Blue food colouring
To finish
Tiptree Strawberry Conserve
Baker: Gabriella Morelli
Serves: 12-16
Prep time: 45 mins
Bake time: 30 mins
Flour used: Matthews Cotswold Organic Self Raising
Method:
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Grease and line three 6 inch round cake tins.
- In the bowl of a stand mixer, add the sugar and butter and mix until nice and fluffy.
- Add the eggs, one at a time, and mix.
- Add the double cream and vanilla extract and mix until well combined.
- Finally fold in the flour.
- Divide the mixture between the three tins and bake in the oven for about 30 minutes or until a toothpick inserted in the centre comes out clean.
- Turn onto a cooling rack and leave to cool completely.
- In the meantime prepare the frosting by simply mixing together the ingredients with a whisk.
- Add some blue food colouring to a small amount of frosting. Set aside.
- Assemble and decorate the cake. Top each sponge with a layer of frosting and a layer of Tiptree Strawberry Conserve. Cover the top of the cake and sides with more frosting then smooth it out with the help of a spatula.
- Use the blue frosting to add some details.
- Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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