Strawberry season has definitely arrived here in Germany! Just outside our village there are fields and fields of strawberries. We cycle through these fields to get to town and the smell is incredible!
I have had quite a lot of ideas for strawberry recipes so the next couple of weeks I will be posting a lot of them!
Today’s recipe is a victoria sponge! Strangely, I am not normally a huge fan of victoria sponge cake but I love this version. The soft vanilla sponge cake with the vanilla buttercream and the raspberry jam is a delicious combination!
I also bought these beautiful little camomile flowers to decorate the cake.
Make sure you come back to the blog tomorrow to see June’s The Food Exchange!
I hope you enjoy the recipe.
Recipe for Victoria Sponge Cake
170g butter, softened
270g plain flour
3 tsp baking powder
150ml whole milk
1 tsp vanilla essence
1 quantity of vanilla buttercream
3 tbsp of strawberry or raspberry jam (you may want more or less depending on your taste)
Icing sugar (optional)
Preheat the oven to 170c (fan assisted).
Grease and line two 18cm cake tins.
Beat the butter and sugar together until light and fluffy.
Add the eggs one by one beating well in between.
Sieve the flour and baking powder in to the mixture, then carefully fold in to the mixture until everything is well combined.
Finally stir in the milk and vanilla extract.
Divide the mixture between the two prepared cake tins.
Bake in the preheated oven for 25 minutes or until a skewer inserted in to the middle comes out clean.
Allow to cool in the tins for 5 minutes, before turning out on to a wire rack to cool completely.
Once the cake is completely cool, level if necessary.
Turn both cakes upside down.
Pipe or spread the buttercream on to the bottom of one cake and spread the jam on to the bottom of the other.
Put the cake with butter cream on to a plate, then turn the sponge with the jam upside down and place on to the other cake (so the jam and butter cream are in the middle!)
Decorate with strawberries and icing sugar.