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Victoria Sponge
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You can’t go wrong with this classic. The perfect cake for a respectable afternoon tea!Recipe and Image www.rachelsorganic.co.uk
Victoria Sponge CakeIngredients
- 5 large eggs
- 150g caster sugar
- A few drops of vanilla extract
- 150g plain flour, sifted
- 100ml vegetable oil
- 200ml whipping cream
- 100g Rachel’s fat free strawberry and rhubarb yogurt
- 4 tbsp strawberry conserve
- 150g fresh strawberries, sliced
- Icing sugar to decorate
Method
- Pre-heat the oven to 180°C/350°F/Gas 4 and grease and line two 20cm/8inch round sandwich tins.
- Whisk the eggs, sugar and vanilla using an electric whisk. The mixture should double in volume and leave a trail.
- Using a large metal spoon add half the flour and gently fold in. Follow this with half the oil then add the remaining flour and oil.
- Pour the batter into each tin evenly. Bake for approximately 35 minutes or until golden and springy to touch.
- Allow the sponges to cool slightly in the tins and then transfer to a wire rack to cool completely.
- Meanwhile, whip the cream until soft peaks form and gently fold in the yogurt – try and achieve a ripple effect. Sandwich the cakes by spreading over the strawberry conserve then add the sliced strawberries and spread over the cream and yogurt mixture.
- Dust with icing sugar, serve or chill until required.