“Virgin” because it was the first Victoria Sponge I ever baked. I didn’t grow up in this country so I don’t tend to bake typically British cakes and find myself sticking to the ones I remember from my childhood. However, as hubby prefers traditional fare, I decided to start practising some basic recipes that are loved throughout the British Isles. Oh, and I had eggs and strawberries to use up. That as well.
I had little helping hands.
Can you see how much cream I managed to fit into the center of the cake? Yep, that happened because my sponges sunk quite a bit. But we don’t mind a bit of a fudgey center and I was still very pleased with my first attempt. We polished the whole lot off within days. I was able to keep the cake fresh in the fridge for about 3 days because I added some vanilla dessert powder to the cream while whipping it. It ensures the cream stays nicely thick and aerated. Everyone enjoyed it. But let’s face it, what’s not to love about fluffy cake piled high with cream and strawberries!? Exactly.
225g soft butter
225g self-raising flour
225g caster sugar
4 large eggs
a punnet of fresh strawberries
a tub of double cream
2 tbsp of a sachet of instant vanilla dessert powder (angel delight or similar)
icing sugar to dust
1. Preheat your oven to 180C. Grease and line two 21cm sandwich tins.
2. Beat butter and sugar together until pale and fluffy.
3. Add eggs one at a time.
4. Sift and fold in the flour.
5. Divide the mixture between the tins and bake for 20-25 minutes.
6. Once cooled, whip the cream with 2 tbsp of the dessert powder until it is the right consistency. Slightly under-whipping is best, as the dessert powder will thicken it even more after you have stopped whipping.
7. Assemble and dust in icing sugar. Devour.