Thursday, May 17, 2012

Victoria Sponge

Next up is this juicy Victoria Sponge. As well as spreading a generous layer of my home made strawberry jam in the middle I heaped on some creme fraiche followed by fresh strawberries, raspberries and blueberries. The sun even made a brief appearance and stayed out just long enough to enjoy a slice!

Victoria Sponge

110g Butter (softened)
110g Golden caster sugar
110g Flour
1 tsp Baking powder
2 Large eggs beaten
1 tsp Vanilla essence
Strawberry Jam
Creme fraiche
Selection of delicious berries
Icing sugar for dusting

Cream the butter until light and fluffy then beat in the sugar. Beat in  the eggs and vanilla a tiny bit at a time, lest they curdle (if they do just add a couple of tablespoons of the flour to bring the mixture back into line). Sift the flour and baking powder into the mixing bowl then fold in gently with a metal spoon. Divide the mixture between your two tins and pop in the oven for about 25 minutes.

When ready let them cool down a little in their tins before turning out onto a wire rack. Once the sponges are completely cool slather the bottom layer with the jam followed by the creme fraiche followed by the berries. Ceremoniously place the second sponge on top and give it a little dusting of icing sugar. Enjoy!

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