Summer Berry Victoria Sponge
4 Reviews
About the bake
This naked Victoria sandwich cake recipe is perfect for an afternoon tea treat or a coffee morning with friends. It also has the added benefit of being made with Half Spoon, meaning it is only 325 calories a slice too.
Method
Step 1
Preheat the oven to 180°C (160°C Fan, Gas Mark 5) Put some water in a cake or roasting tin and set in the bottom of the oven. Prepare sandwich tins (2x7 inch sponge tins) by lining with baking parchment.
Step 2
Cream together the butter and sugar with a wooden spoon or electric hand whisk until pale and fluffy.
Step 3
Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk, vanilla extract and mix.
Step 4
Spoon the mix into the tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove from the tins and cool on a wire rack.
Step 5
To assemble the cake, put a dab of cream in the centre of a serving plate and top with one of the cakes. Spoon the whipped cream all over the base and place the halved strawberries on top. Top with the other cake and decorate with berries. Sift over the icing sugar and serve.
Ingredients
For the Cake
- 200gSelf raising white flour
- 200gSilver Spoon Caster Sugar
- 3Eggs (medium)
- 200gButter (unsalted) (softened)
- 2 tbspWhole milk
- A sprinkle ofSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
For the Filling
- 150gStrawberries (washed and hulled)
- 150mlDouble cream (whipped)
For the Topping
- 250gMixed berries