Victoria Sponge
Victoria Sponge
8-10
15 minutes
30 minutes
A coronation classic - a two-tier Victoria sponge cake, with a generous amount of cream and strawberries
Ingredients
Sponge
- 175g butter/baking spread
- 175g Whitworths caster sugar
- 3 eggs
- 175g self raising flour
- 1tsp vanilla extract
Filling
- 250g mascarpone
- 90g double cream
- 90g Whitworths icing sugar
- 50g strawberry jam
- Strawberries for the topping
Directions
In a large bowl, mix together butter/baking spread and caster sugar
Mix in the eggs and vanilla extract
Sift in the self raising flour and gently mix in
Grease and line 2x 6 inch cake tins and evenly pour the mix into both tins
Preheat your oven to 160C (fan) then bake for 30 mins or until a toothpick comes out clean
Leave to cool completely
Use an electric whisk to mix together the mascarpone, double cream, and icing sugar until it holds its shape
Level the tops of the cake with a knife
Spread half of the icing on one of the cakes then spread some jam on top
Spread the rest of the icing on the top of the cake and decorate with strawberries if you wish