Fresh Strawberry Sponge Cake

This beautifully light sponge cake, sandwiched with thick double cream and fresh strawberries is perfect for a summers afternoon treat. I'm usually a fan of rich, gooey chocolate cakes rather than what I class as 'plain' cakes like a Victoria sponge.. but today my opinion has changed completely! I actually enjoy'd this cake so much that I've just indulged in a second slice whilst writing this blog post! The sponge came out so soft and moist, and with the fresh British strawberries in the middle you can try to tell yourself that you're having one of your 5 a day! Okay, so we all know it doesn't really count.. but when cake tastes this good it doesn't really matter. So here's how to make it for yourself.

                           

Cake Ingredient's:

- 6oz Unsalted Butter

- 6oz Caster Sugar

- 3 Large Free Range Eggs

- 6oz Self Raising Flour

- Vanilla Extract 

- Pink Food Colouring (Optional)

Filling Ingredient's:

- Thick Double Cream

- Fresh Strawberries

- Strawberry Jam (Optional)

Method: 

1. Start by pre-heating your oven to 180c Fan/ Gas Mark 5, and line 2 round 6inch baking trays with baking parchment. 

2. Cream the butter and sugar together in a large mixing bowl until the mixture becomes pale and smooth. Beat the eggs in a bowl before adding to the butter and sugar mixture, one at a time. When all 3 eggs have been combined into the mixture, add the self raising flour and fold in. Last to add to the mixture is a few drops of vanilla extract.

3. Now put half the mixture into one of the baking trays as it is, and then add the pink food colouring to the remaining mixture. Try to unsure that both halves are as equal as possible, however it doesn't matter too much if they are slightly unequal. 

4. Place on the middle shelf of the oven and cook for 15-20 minutes. You will know the cake is cooked when you press lightly on the top of the sponge and it springs back to shape. 

5. Leave the cakes to cool on a wire cooling rack. Meanwhile, slice the strawberries and if you have single or double cream, use an electric whisk to thicken it so that it can be spread across the cake.

6. Assemble the cake with the cream on the bottom half (the pink sponge) and jam on the top half. Place the strawberries all over the layer of cream and then place the top half of the cake on. Lastly, dust the top of the cake with icing sugar. 

I really hope you enjoy this cake as much as I have, and let me know if you have your own Victoria cake recipes. 

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