Strawberry Victoria Sponge
A dreamy end of summer treat, Strawberry Victoria Sponge! Perfectly baked and filled with strawberry compote and a layer of cream!
Ingredients
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 600g strawberries, hulled
- 300g caster sugar
- 400ml double cream, whipped
Method
- Pre heat the oven to 180c.
- To make the compote: pop the strawberries and sugar in a pan, bring to the boil, then simmer for 6 to 8 minutes, cool.
- Grease 2 x 28cm spring form tins lightly with butter and line the base with baking parchment paper.
- In a kitchen aid, whisk the eggs and sugar to a ribbon stage, sieve in the flour and then fold in the butter and flour.
- Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 25 minutes, cool in the tins for 5 minutes, then pop onto a cooling wrack.
- Sit 1 of the cakes on a stand top with compote juices and cream, then the strawberries. Put the other cake on top. Dust with icing sugar.
Ingredients
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 600g strawberries, hulled
- 300g caster sugar
- 400ml double cream, whipped
Method
- Pre heat the oven to 180c.
- To make the compote: pop the strawberries and sugar in a pan, bring to the boil, then simmer for 6 to 8 minutes, cool.
- Grease 2 x 28cm spring form tins lightly with butter and line the base with baking parchment paper.
- In a kitchen aid, whisk the eggs and sugar to a ribbon stage, sieve in the flour and then fold in the butter and flour.
- Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 25 minutes, cool in the tins for 5 minutes, then pop onto a cooling wrack.
- Sit 1 of the cakes on a stand top with compote juices and cream, then the strawberries. Put the other cake on top. Dust with icing sugar.
