A light and airy sponge cake layered with fresh strawberries and frosted cream.
Ingredients
100 grams unsalted butter
100 grams granulated sugar
2 Eggs
1 teaspoon vanilla extract
100 grams plain flour
2 tablespoon - milk
For Filling
Strawberries or even raspberries
Double cream - 100 ml
Instructions
Pre-heat the oven to maximum available temperature.apply butter to the baking tins and sprinkle flour. tip of the excess flour.
Add butter and sugar to a bowl.Beat it to fluffy using a electric beater.Add one egg at a time beating in between to ensure it gets mixed well with butter.
Add in vanilla extract and sifted flour.No beating at this point. Just gently fold in the batter using a spatula until mixed well.Add in milk and mix it well again,
Pour the batter into two equal sized tins and bake it until 20-30 min checking in between.
Test the middle part of the cake by inserting a wooden skewer so it comes back clean.
Allow the cake to cool down on a rack.
Take cream into a bowl and start beating it with electric beater, it will turn creamy in no- time.Make sure not to overdo it else the cream consistency will become thinner and melt in no time.
Once the cake is cooled, arrange one cake on a serving plate and add a dash of whipped up cream, place plenty of halved strawberries and cover it with another cake, sprinkle some powdered sugar and decorate with strawberry halves again.
I had to trim off my cake edges as it became a little bit dark brown on the edges, also my cream started melting while I tried numerous shots with no satisfaction left of-course at the end :) any ways the cake is super soft and delicious than it looked in the pictures
Recipe by Sirisfood at https://www.sirisfood.com/2015/05/victoria-sponge-cake-recipe-summer-it-is/