Victoria sponge cake!

Victoria sponge cake is a classic that practically everybody loves! Strawberries and cream are an amazing duo and taste delicious. This recipe is easy to follow and extremely fun to do, so I hope you all give it a go!

Ingredients -

(Cake batter):

200g unsalted butter

200g golden caster sugar

200g self raising flour

2 large eggs

1 tbsp baking powder

1 tsp vanilla extract

3 tbsp buttermilk

(Whipped cream)

300ml double cream

64g icing sugar

1 tsp vanilla extract

Decoration:

3 tbsp strawberry jam

Freeze dried strawberries

3 fresh strawberries

15g melted white chocolate

Directions -

1. Preheat your oven to 160 degrees fan.

2. Cream together the butter and sugar until smooth and well combined.

3. Add in the eggs one by one and mix to combine.

4. Add in the vanilla extract and butter milk, mix.

5. Sift in the flour and baking powder, mix to combine.

6. Pour the cake batter evenly into two 8” cake tins.

7. Place in the middle of the oven for 20 minutes or until golden brown.

8. Remove from the oven and allow to cool before decorating.

Whipped cream -

1. In a bowl whisk together the double cream, vanilla extract and icing sugar.

2. Whisk until the cream forms stiff peaks. Be careful not to over whisk otherwise the cream will turn grainy.

Decoration -

1. Remove one of the cakes from the cake pan and place on a plate. Put 3 tbsp of strawberry jam on top and spread out.

2. Put 3 tbsp of the whipped cream on top of the jam and also spread that out.

3. If you like, pipe some of the cream around the edges to create a pattern and add a dollop of jam beside the cream.

4. Carefully place the second cake layer on top of the first one.

5. Pipe or spread the whipped cream on top of the cake.

6. Melt 15g of white chocolate in the microwave and dip 3 strawberries into it.

7. Add your freeze dried strawberries and white chocolate dipped strawberries.

8. Enjoy!