Vanilla Victoria sponge ⠀⠀


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As strawberries are in season I thought I’d share with you my favourite go-to cake. It’s a simple and classic vanilla sponge topped with a cream cheese frosting. Ok it’s not the healthiest of things, but it’s absolutely delicious and as they say everything in moderation.⠀⠀⠀⠀⠀⠀⠀⠀⠀

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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀

For the sponge⠀⠀⠀⠀⠀⠀⠀⠀⠀

227g soft butter ( room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀

227g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀

4 eggs ( room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀

227g self raising flour⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 teaspoons vanilla paste⠀⠀⠀⠀⠀⠀⠀⠀⠀

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For the frosting ⠀⠀⠀⠀⠀⠀⠀⠀⠀

200g full fat cream cheese ⠀⠀⠀⠀⠀⠀⠀⠀⠀

100g icing sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀

100g soft butter⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 teaspoon vanilla paste⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Strawberry jam⠀⠀⠀⠀⠀⠀⠀⠀⠀

Fresh strawberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Pre heat the oven to 170 degrees.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Grease 2 sandwich cake tins, with removable bottoms.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained. Split the cake mixture between the 2 tins and bake for 25-30 mins. Check with a cocktail stick ( should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool.⠀⠀⠀⠀⠀⠀⠀⠀⠀

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For the icing, beat with a wooden spoon all the frosting ingredients. Adding the icing sugar in stages. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Spread jam on one half of the cake and frosting on the other. Add a layer of sliced strawberries and sandwich the two together. Top with the rest of the frosting and decorate with strawberries.