This twisted Victoria sponge will steal the show at your next afternoon tea
The Victoria Sponge is a classic, but Ed’s going to mix it up with a strawberry shortcake to make one impressive-looking cake.
- 100g plain flour
- 35g malted milk powder
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 5 free-range eggs
- 125g caster sugar
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 85g unsalted butter, melted, cooled
- 1/2 cup golden syrup
- 1/2 cup strawberry jam
- 1/2 cup diced strawberries, plus extra halved strawberries, to serve
- 200ml thickened cream
- 100g sour cream
- 3/4 cup icing sugar, sifted
- 1 Tbsp beetroot powder
- Preheat oven to 180°C fan- forced (200°C conventional). Line two 20cm cake tins. Sift flour, malted, baking powder and bicarb 3 times. Beat eggs, caster sugar, vanilla and zest in electric mixer with whisk attachment on high for 12 minutes until pale and tripled in size.
- Sift flour mixture over egg foam, mix gently with a small whisk, when nearly combined, drizzle butter over, mix until smooth. Pour into cake tins, flatten, bake for 17-20 minutes until just firm to touch in centre. Remove cakes from tins, cool on a wire rack.
- Warm golden syrup in a small, microwave-safe jug on MEDIUM (50%) in 15 second bursts. Pour over top of one sponge and base of other. Whip 1/2 cup of the icing sugar, cream and sour cream into peaks. Mix jam and strawberries.
- Spread jam mixture on cake topped with golden syrup. Spread half of the cream over. Place other cake on top, dollop with remaining cream. Sift remaining icing sugar and beetroot powder over. Serve with strawberries.
Layers of sponge, fresh strawberries, and luscious whipped cream add a touch of decadence, but the unusually flavoured icing sugar and garnish really set it apart.
Method
Preheat oven to 180°C fan- forced (200°C conventional). Line two 20cm cake tins. Sift flour, malted, baking powder and bicarb 3 times. Beat eggs, caster sugar, vanilla and zest in electric mixer with whisk attachment on high for 12 minutes until pale and tripled in size.
Sift flour mixture over egg foam, mix gently with a small whisk, when nearly combined, drizzle butter over, mix until smooth. Pour into cake tins, flatten, bake for 17-20 minutes until just firm to touch in centre. Remove cakes from tins, cool on a wire rack.
Warm golden syrup in a small, microwave-safe jug on MEDIUM (50%) in 15 second bursts. Pour over top of one sponge and base of other. Whip 1/2 cup of the icing sugar, cream and sour cream into peaks. Mix jam and strawberries.
Spread jam mixture on cake topped with golden syrup. Spread half of the cream over. Place other cake on top, dollop with remaining cream. Sift remaining icing sugar and beetroot powder over. Serve with strawberries.
