Victoria Sponge

Two vanilla sponge cakes, Strawberry Jam, Sweetened Whipped Cream, Fresh Strawberries and Powdered Sugar.

I don’t know any Irish person who doesn’t have at least one fond memory of a Victoria Sponge cake. As simple as it seems, this cake is a cultural classic, and never fails to put a smile on peoples faces. This recipe comes from a combination of memories of baking as a child with my Mother, as well as working as a pastry chef in various restaurants.

Plain Sponge:

• 4 Eggs

• 120g Caster Sugar

• 120g Flour

Method:

Whisk the Eggs and Sugar until doubled in volume, and is lighter in colour.

Gently fold in the sieved flour.

Divide into tins.

Bake in a hot oven - 200C for 20 Minutes or until the surface springs back when pressed.

Filling:

• 250ml Cream

• 50g Icing Sugar

• Strawberry Jam

• Fresh Strawberries, sliced

Method:

Whip the cream with the icing sugar.

Spread the jam on the bottom sponge, top with cream, then strawberries, and spread jam on the top layer so that the jam is sitting directly on top of the strawberries.

Dust the top of the cake with powdered sugar.