A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.
Servings: 8 people
- 1 cup caster sugar
- 3 eggs
- 1 cup SR flour
- 1 tablespoon melted butter
- 4 tablespoons boiling water
- 300 ml thickened cream
- 1/3 cup strawberry jam
- 1/2 punnet chopped strawberries
Preheat oven to 180 degrees celsius (fan-forced).
Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
Beat eggs and sugar well in a stand mixer.
Add flour and fold gently with a spatula to combine.
Add melted butter and water and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.
Bake in oven for 12-15 minutes.
Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
When cool, spread jam on one cake and then spoon or pipe whipped cream on top of jam.
Place second cake on top to make a sandwich.
Dust cake with icing sugar and then decorate top of cake with chopped strawberries and remaining cream.
Calories: 358kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 55mg | Potassium: 78mg | Sugar: 31g | Vitamin A: 685IU | Vitamin C: 1.5mg | Calcium: 39mg | Iron: 1.1mg