victoria sponge, my way

Ingredients:

For the cake:

·         225g unsalted butter, softened

·         225g caster sugar

·         1 tsp  vanilla essence

·         4 eggs

·         225g plain flour

·         1 tsp baking powder

·         3-4 tbsp milk

·         2x 21 cm sandwich tins

For the filling:

·         2-4 tbsp strawberry jam

·         1 punnet of strawberries

·         2 tsp grated ginger

·         1 tbsp caster sugar

·         125ml double cream

Method for the cake:

Preheat the oven to 180°c

Cream the butter and sugar. Add the vanilla and eggs one by one in-between spoonfuls of flour and baking powder. When all is combined add the milk and mix. Put the cake mix into the tins equally and bake for 25 mins and cool for 10 mins.

Method for the strawberries:

While the cakes are in the oven, hull all of the strawberries. With a small amount of ginger, small amount of sugar and about 3 strawberries, pulse until smooth. Strain the strawberry mix so that it is a clear-ish juice. Put the rest but 2 of the strawberries into a bowl and cover with the juice and remaining sugar and ginger. Leave this to marinate until the cakes are cooled.

Method for the filling:

Spread the jam over one of the now cooled cakes. Place the marinated strawberries evenly over the top. Cut up the last 2 strawberries you saved from the marinating. Whip up the cream so it is still soft. Fold the strawberries in to the cream and spread over the cake. Place the other cake on top and dust with a little icing sugar.

Recipe by me.