There's not much better than this classic, jam-filled masterpiece. The texture was great - dense but not too rich. Add the eggs and beat for 1 minute. Don't miss out on the latest Elderflower & Lime blog posts - sign up to receive notifications by email! Remove the cakes from the oven and allow to stand for 1 minute. It came about purely because I had some strawberries, raspberries and cream leftover from a BBQ the night before that I wanted to use up. We used cream cheese frosting and it was great! It looked easy and I liked the fact that it did not use gelatin or packaged cake mix. Take the other sponge and sandwich both sponges together. Change ), You are commenting using your Twitter account. Cool for two minutes; loosen the edges with a knife. Stand in pans for 10 minutes. A classic Victoria sponge cake with an added twist. We used cream cheese frosting and it was great! Divide the mixture between the cake tins and bake for 20 to 25 minutes or until a skewer inserted in the middle of the cakes comes out clean. Whether you bake this for a birthday or just to while away a Sunday afternoon, this victoria sandwich cake is bound to be a crowdpleaser. Grease two 20 cm cake tins and line with parchment paper. Divide the mixture between the tins and smooth over. In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Preheat the oven to 180°C/fan160°C/gas 4. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) Privacy policy, I made this for my boyfriend's birthday this past weekend, and it turned out great! Take out of the oven and leave to cool in the tins for 30 minutes before removing. And the taste of the lemon glaze was perfectly suited to the strawberry cake. Divide the mixture equally between the prepared cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes. Seal. Sift combined ours twice onto a sheet of baking paper. Quite unique. (Review from Allrecipes US | Canada), I went looking for a strawberry cake for my husband's birthday and found this recipe. Make the frosting by beating together butter and 4 cups icing sugar on low speed until well mixed. Cut the raspberries in half and the strawberries in thirds and place them in a bowl. Bake in preheated oven for 30 minutes or until top springs back when lightly touched. Stir in the vanilla and salt. The texture was great - dense but not too rich. Make the filling by whipping cream to firm peaks, then folding the raspberry jam through the cream. Place coconut in a snap-lock bag. In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Grease a 20x30cm And voila – elderflowery, fruity, creamy cakey goodness! Grease a 20x30cm baking tin. You may be able to find more information about this and similar content on their web site. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. Thanks. Line bases and sides with baking paper. Whisk the cream to soft peaks, adding the rosewater as you go, then … (Review from Allrecipes US | Canada), Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) I'll surely make it everytime strawberries are in season. You may be able to find more information about this and similar content at piano.io, Mary Berry's Christmas chocolate log recipe, Mary Berry's cheese-topped dauphinois potatoes, Mary Berry's salmon salsa verde en croute, Mary Berry's cottage pie with thyme and mushrooms, Mary Berry's lemon cupcakes with lemon icing, Mary Berry's Sticky Toffee Pudding with Ginger, Chicken with pesto, taleggio and roasted tomatoes, Mary Berry’'s lemon cheesecake on a ginger crust, RED, PART OF THE HEARST UK FASHION & BEAUTY NETWORK. I also used about half a small bottle of strawberry extract. In spite of my miscalculations (I baked it in a 7-inch springform pan, which required 15 minutes more baking time than the recipe says), the cake rose to the top of the pan and came out fine, at least I think so.
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