You canât go wrong with a classic Victoria sponge đ° itâs the BEST EVER đ This one is perfect for a Birthday cake consisting of 3 layers of fluffy sponge with lashings of delicious @bonnemaman_irl strawberry jamđ and fresh cream topped with fresh raspberries and mint đ
Sponge cake đ°
Ingredients for 3 layers:
6 free-range eggs
300g caster sugar
300g plain flour
3 tsp baking powder
4 Tbsp milk
300g butter at room temperature, plus a little extra to grease the tins
Filling:
1 Jar @bonnemaman_irl Strawberry jam đ
500ml fresh whipped cream
Toppings:
Punnet Raspberries
Fresh mint & stems
250ml fresh whipped cream for smoothing around cake đ°
Method:
đ° Preheat oven to 180°C
đ° Grease and base line three 18-20cm/7-8" round baking tins.
đ° In a large bowl, whisk all the cake ingredients together to form a smooth soft batter.
đ° Divide the mixture between the prepared tins and smooth the top with back of spoon.
đ° Bake for about 20 minutes until golden brown and the cake springs back when pressed.
đ° Turn onto a cooling rack and allow to cool completely.
đ°Spread the jam and cream over the 3 sponges and sandwich together.
đ° Use spatula to Smooth out cake with fresh cream and then place on toppings đ
Eat immediately and store any leftover cake in the fridge for up to 2 days.
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