VICTORIA SPONGE WITH STRAWBERRY JAM AND CREAM FILLING

INGREDIENTS:
250 g butter
240 g self-raising flour
200 g castor sugar
4 large eggs
1 lemon

FILLING:
250 g fresh strawberries ?
5 ml strawberry jam
125 ml fresh cream
30 ml castor sugar

Preheat oven to 180 degrees C. Line two sandwich cake tins.
Eat butter and sugar with electric beater until light.
Add eggs, one at a time.
Sift in flour, zest and fold into the mixture.
Divide mixture evenly into cake tins.
Bake for 30-40 minutes.
Set aside to cool. Turn out onto a cooling wrack.

To make filling:
Beat cream till thickened. Be careful not to over-beat. Fold in sugar.
Spread jam onto one cake. Pipe/ spoon the cream onto the jam and sandwich
the cakes.
Dust the top of the cake with icing sugar and decorate with strawberries.

Bon Àpetit!

Comments

comments