Mother’s Day is around the corner and Jackie Cameron has created the perfect treat to share with your special mom! This fluffy easy-to-make Victoria sponge is balanced with peaks of whipped cream and fresh, tart strawberries for just the right amount of sweetness.
According to Jackie, the secret to a successful sponge cake is to achieve maximum volume when beating the eggs, and ensuring that they deflate as little as possible when mixing in the dry ingredients.
Ingredients:
Cake:
200g castor sugar
200g butter, soft
4 whole eggs, separated
200g self-raising flour
5ml baking powder
30ml full cream milk
Filling:
100g butter, soft
140g icing sugar, sifted
1 drop vanilla extract
170g good quality strawberry jam
Icing Sugar and halved fresh strawberries to decorate
Method:
- Heat the oven to 190 degrees. Butter two 20cm sandwich tins and line the base with baking paper.
- Cream the sugar and butter. Add the egg yolks and continue whisking.
- Fold in flour and baking powder.
- Finish with milk and lightly fold in the soft peak whisked egg whites.
- Divide the mixture between the tins and weigh 398g x2, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar and vanilla extract.
- Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving and decorate with fresh strawberries. Keep in an airtight container and eat within 2 days. Do not place in a fridge as this will make the cake stale.
