Here in the UK, Wimbledon is well underway. Whilst I may not be the biggest fan of tennis, I am most certainly a fan of the strawberry and cream tradition associated with the sport. Therefore, I decided to bake this classic sponge in honour of the game where I even went and picked the strawberries myself.
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
340g jar strawberry jam
icing sugar, to decorate
strawberries, to serve
1. Preheat the oven to gas mark 5 ensuring the shelving is centre. Grease and line two sandwich tins.
2. In a bowl cream together the softened butter and sugar until pale and fluffy.
3. Gradually alternate between adding the eggs and sifted flour. Add in the baking powder. Stir in the milk and mix until thoroughly combined.
4. Divide the mixture equally between the two cake tins. Smooth the surface and bake in the centre of the oven for 20 minutes until a skewer comes out clean or until golden brown. Leave to cool in the tins before transferring to a wire rack.
5. For the filling, beat together the softened butter and sifted icing sugar. Add in the vanilla extract.
6. Spread the buttercream over the bottom of one of the sponge. Spread the strawberry jam over the other sponge and sandwich the two together. Dust with icing sugar and serve with a few strawberries on the side.
– Charlotte x
| Original Recipe BBC Victoria Sandwich |
| Previous Recipe Marble Cake Cupcakes |