I only came across this recipe by chance whilst playing Baking Roulette with my sister. This is taken from the book, McDougalls Better Baking. It’s a classic Victoria Sponge all dressed up on top. Really simple, looks stunning, the sponge is extremely light and perfect for when strawberries are in season. No strawberries, no matter pile on any other soft fruits to enjoy with a cup of tea. Perfection!
|100 g||Softened Butter|
|100 g||Caster Sugar|
|100 g||Self Raising Flour|
|250 ml||Double Cream|
|1 punnet||Fresh Strawberries|
- Prepare the cake mixture by creaming the butter and sugar until pale, lightly beat the eggs into the mixture incorporating a spoonful of flour at a time.
- Divide the mixture into three greased and lined 18 cm sandwich tins.
- Bake the sponge mixture for 20-25 minutes until firm to touch at 180c. Turn the cakes out onto a cooling wire.
- Whip the double cream and sandwich two of the sponges together.
- Spread the remaining cream on top of the cake and cut the final sponge cake into 8 equal triangles.
- Place the triangles on top of the cake in a fan shape and decorate with the fresh strawberries and a light dusting of icing sugar.
When sandwiching the sponge cakes together, use some warmed up strawberry jam before spreading on the whipped cream, place some strawberry halves on top of the whipped cream before sandwiching the cakes together. Now this makes for a truly decadent gateau brought up to date.