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Strawberries and cream Victoria sponge recipe

Strawberries and cream Victoria sponge recipe



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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

This delightfully light and moist Victoria sponge cake is perfectly sandwiched with fresh cream and strawberries. Perfect for enjoying al fresco with a cup of tea!


Glamorgan, Wales, UK

14 people made this

IngredientsMakes: 1 cake

  • 400g caster sugar
  • 225g butter
  • 4 medium eggs
  • 1 tablespoon vanilla extract
  • 250ml whole milk
  • 310g self-raising flour
  • For the filling
  • 280ml double cream
  • 250g fresh strawberries, thinly sliced
  • 1 tablespoon icing sugar, plus additional for dusting
  • 1 teaspoon vanilla extract (optional)

MethodPrep:20min ›Cook:20min ›Extra time:1hr cooling › Ready in:1hr40min

  1. Grease two 20cm cake tins and preheat the oven to 180 C / Gas 4.
  2. In a large mixing bowl, whisk the sugar and butter until well combined.
  3. Gradually beat in the eggs individually, then add the vanilla extract and milk.
  4. Sift in the flour and stir until the ingredients are well combined. Pour the mixture evenly into the two prepared cake tins.
  5. Bake until the sponge has turned golden and is firm to the touch, approximately 20 to 30 minutes.
  6. Transfer the cake tins to a wire rack and allow to cool for about 1 hour. Remove the sponge cake carefully from the cake tins. Removing it too soon while hot will cause the sponge to crumble.
  7. Meanwhile whip the double cream in a mixing bowl, adding 1 tablespoon icing sugar and 1 teaspoon vanilla extract if desired.
  8. Slather the surface of one of the sponge cakes with the whipped cream and layer with the strawberries. Arrange the second sponge cake on top.
  9. Any left over strawberries can be used to decorate the top of the cake. Dust with icing sugar if desired.

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Strawberry and Cream Sponge Cake

Cake baking is an institution of British and Irish food. Nothing celebrates this tradition better than a sponge cake. One filled to the brim with summer strawberries and freshly whipped cream is summer on a plate and particularly popular around Wimbledon.

This strawberry and cream sponge cake is essentially a Victoria sponge cake but rather than a filling of jam, fresh fruits are used. It's utterly delicious and making a Victoria sponge cake is not as daunting as most people think. Simply follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.


  • 225g unsalted butter, at room temperature, plus extra for greasing
  • 225g caster sugar
  • 4 medium free-range eggs, beaten
  • 225g self-raising flour
  • 300ml double cream
  • 5 tbsp lemon curd
  • 200g strawberries, washed, hulled and quartered
  • 1 tbsp icing sugar, for dusting

Preheat the oven to 180°C/gas mark 4. Grease a 2lb loaf tin and line with baking parchment.

Cream the butter and sugar together with an electric hand mixer, until pale and fluffy. Add the eggs very gradually, beating all the time. If the mixture curdles, add a little flour.

From a height, sift in the flour and fold in using a metal spoon. Pour the mixture into the loaf tin and bake on the middle shelf of the oven for 1 hour, until risen and golden, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.

To make the filling, whip the cream until soft but not too stiff. Briefly fold 3 tbsp lemon curd into the cream to get a marbled effect.

Cut the cake into 3 layers using a serrated bread knife. Gently heat the remaining 2 tbsp lemon curd. Spread half the cream over the bottom layer, drizzle with the lemon curd and add half the strawberries. Top with the middle layer, then add the remaining cream, strawberries and lemon curd. Add the top layer. Dust with icing sugar and serve as soon as possible.


Method

  1. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. Generously butter the sides of the tins.
  2. Sponge cake: Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. Cream together using a whisk or an electric mixer.
  3. Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. Repeat until all the egg has been used up. Don’t be alarmed if the mixture looks like it’s curdled.
  4. Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Repeat until all the flour has been used up.
  5. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. Smooth the batter out using a spatula.
  6. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean.
  7. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely.
  8. To decorate: Halve each of the strawberries.
  9. Pour 200ml of double cream into a bowl and add 1 tablespoon of icing sugar. Whisk the cream and when it starts to stiffen, slow down. It’s done once it retains stiff peaks.
  10. Spread approximately 200g of strawberry jam evenly over one of the cakes. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary).
  11. Place halved strawberries on top of the cream around the outside of the cake. You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge.
  12. Place the second cake on top of the first and dust with icing sugar.
  13. Eat immediately and store any leftover cake in the fridge for up to 2 days.

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All written material and photography used on this website are copyright © Hot Cooking 2021.


How to prepare Victoria Sponge Cake with strawberries:

  1. Preheat the oven to 180 degrees.
  2. Whisk the eggs vigorously with an electric mixer . Add the vanilla, salt and sugar and beat for 2-3 minutes. The mixture should be whitish in color and should be spongy.
  3. Sift the wheat flour and add it little by little to the previous mixture. Mix subtly with enveloping movements.
  4. Grease an ovenproof pan with the butter and then sprinkle with flour.
  5. Pour the cake mix into the pan and bake for 25 minutes.
  6. After the time has elapsed, remove from the oven and place the turned mold on a tray to flatten its shape . Let stand for 10 minutes to remove from mold and allow to cool completely.
  7. When it has cooled, make two horizontal cuts to the cake .
  8. Wash and cut the strawberries into small pieces. Reserve five to decorate the cake, cut in half.
  9. Whisk the cold cream and icing sugar vigorously until the cream is whipped.
  10. Fill each cut of the cake with the cream and pieces of strawberries.
  11. Sprinkle icing sugar over the cake and decorate with the strawberries .

Prepare this delicious Victoria Sponge Cake with strawberries on someone special’s birthday. It is a cake that everyone will love for its smooth texture and exquisite flavor.


James Martin Victoria Sponge Recipe : Chocolate Victoria Sponge Cake - Easy to make and impress your friends, family or party guests.

James Martin Victoria Sponge Recipe : Chocolate Victoria Sponge Cake - Easy to make and impress your friends, family or party guests.. It saves time and makes the combining of ingredients slightly easier. You'll need 2 x 20cm/8in sandwich tins, greased and lined. A traditional victoria sponge consists of jam sandwiched between two sponge cakes. The traditional victoria sandwich is a baking classic and surely the most traditional of english sunday treats. Yield 8 to 10 servings.

The first written recipe appears in mrs. In one of two recipes for a victoria sponge in her book, english food, jane grigson melts the butter with water before adding it to the mixture, to create a delicate, foolproof cake of the genoise. Felicity cloake victoria sponge photograph: This is the traditional recipe for a victoria sponge cake, a much loved english favourite. Jamie oliver's gorgeous classic victoria sponge recipe with jam is a real showstopper.

Simon Rimmer Lemon Drizzle Victoria Sponge Recipe On Sunday Brunch The Talent Zone from thetalentzone.co.uk Light fluffy victoria sponge cake designed to be versitle for every event. Victoria sponge with mixed berries. This recipe was easy to follow, hard to trip up on and the sponges came out light and airy. Featured in 10 british desserts we should all be making. The victoria sponge cake is named after queen victoria. In one of two recipes for a victoria sponge in her book, english food, jane grigson melts the butter with water before adding it to the mixture, to create a delicate, foolproof cake of the genoise. Pipe a spot of whipped cream in the centre, then in a circle around that. Place the top half back on and sprinkle with icing sugar.

An extremely delicate cake «queen victoria» is a dessert, which wonderfully combines simplicity and elegance.

See more sponge cake recipes at tesco real we will send you an email containing the ingredients list and method for this recipe as well as a link to access it on tesco real food. It seems the whole nation has gone crazy for baking traditional british cakes and buns, with the classic victoria sponge cake right at the top of the list. The mary berry victoria sponge isn't a very difficult recipe but there are some bits that can get a little tricky. It saves time and makes the combining of ingredients slightly easier. The vanilla extract gave it a great taste and smell. Save your favorite recipes, even recipes from other websites, in one place. However, it's a personal choice and you can find an alternative victoria sponge cake recipe using baking powder. This recipe was easy to follow, hard to trip up on and the sponges came out light and airy. This morning chef shares how to make the queen's victoria sponge with a refreshing twist. This victoria sponge cake recipe is layers of sponge cake with raspberry jam between the layers. Pipe a spot of whipped cream in the centre, then in a circle around that. The traditional victoria sandwich is a baking classic and surely the most traditional of english sunday treats. Get your pudding right every time with this brilliant masterclass recipe from james!

One method is to mix the eggs and sugar together first as in a génoese, the other method (featured here) is to cream. Get your pudding right every time with this brilliant masterclass recipe from james! Felicity cloake victoria sponge photograph: Jamie oliver's gorgeous classic victoria sponge recipe with jam is a real showstopper. Time 50 minutes, plus an hour's cooling.

Raspberry And Lemon Sponge Cake Recipe Delicious Magazine from www.deliciousmagazine.co.uk In one of two recipes for a victoria sponge in her book, english food, jane grigson melts the butter with water before adding it to the mixture, to create a delicate, foolproof cake of the genoise. The first written recipe appears in mrs. Victoria sponges are a traditional afternoon tea treat, with royal. Get your pudding right every time with this brilliant masterclass recipe from james! Cut sponges in half and spread jam on the bottom half. A traditional victoria sponge consists of jam sandwiched between two sponge cakes. Make sure to follow our top tips and you will be rewarded with the perfect below is a recipe for a plain victoria sponge. An extremely delicate cake «queen victoria» is a dessert, which wonderfully combines simplicity and elegance.

The victoria sponge cake was named after queen victoria, who favoured a slice of the sponge cake with her afternoon tea.

That is the choice for this particular recipe This recipe is from british celebrity chef james martin who is particularly well known for his baking and sweets recipes. · this tender beef stew recipe with dumplings is made by celebrity chef, james martin is an easy meal for feeding the whole family on cold winters days. Light fluffy victoria sponge cake designed to be versitle for every event. Victoria sponges are a traditional afternoon tea treat, with royal. This cake, a nod not just to queen victoria but british sensibility, defines the very notion of simple yet sophisticated. We're swooning to this victoria sponge cake, yes. The first written recipe appears in mrs. For better results you can use quotation marks around phrases (e.g. See footnote about weighing the eggs for best results. You'll need 2 x 20cm/8in sandwich tins, greased and lined. Beeton's book of household management (1861), 24 years after victoria became queen of the united kingdom of great britain and ireland. The classic victoria sponge cake is always a winner.

It seems the whole nation has gone crazy for baking traditional british cakes and buns, with the classic victoria sponge cake right at the top of the list. The classic victoria sponge cake is always a winner. The victoria sponge cake is named after queen victoria. Victoria sponge | good food channel. Featured in 10 british desserts we should all be making.

Juliet Sear Victoria Sponge Recipe For The Sweetest Street Party Treats On This Morning The Talent Zone from thetalentzone.co.uk A classic, simple victoria sponge is one of the recipes that you should have in your repertoire, try our easy recipe to whip out whenever you need. Easy to make and impress your friends, family or party guests. The traditional victoria sandwich is a baking classic and surely the most traditional of english sunday treats. Victoria sponge | good food channel. You'll need 2 x 20cm/8in sandwich tins, greased and lined. Light fluffy victoria sponge cake designed to be versitle for every event. From his home kitchen, james martin perfects the classics and shares his secrets, from the ultimate victoria sponge to the best fish baguette. The classic victoria sponge cake is always a winner.

Place the top half back on and sprinkle with icing sugar.

Featured in 10 british desserts we should all be making. Victoria sponge with mixed berries. It is often referred to simply as sponge cake, though it contains additional fat. See footnote about weighing the eggs for best results. Jamie oliver's gorgeous classic victoria sponge recipe with jam is a real showstopper. A traditional victoria sponge consists of jam sandwiched between two sponge cakes. This morning chef shares how to make the queen's victoria sponge with a refreshing twist. Victoria sponges are a traditional afternoon tea treat, with royal chefs recently revealing their own classic recipe favoured by the queen. The victoria sponge cake is named after queen victoria. Beeton's book of household management (1861), 24 years after victoria became queen of the united kingdom of great britain and ireland. See more sponge cake recipes at tesco real we will send you an email containing the ingredients list and method for this recipe as well as a link to access it on tesco real food. Nothing beats a classic victoria sponge filled with freshly whipped cream and strawberries. Pipe a spot of whipped cream in the centre, then in a circle around that.

Source: keyassets-p2.timeincuk.net

This cake, a nod not just to queen victoria but british sensibility, defines the very notion of simple yet sophisticated. Martin bryan victoria sponge cake recipe fluffy, light classic victoria sponge cake that everyone will love we all love our classic bakes when it… The victoria sponge cake was named after queen victoria, who favoured a slice of the sponge cake with her afternoon tea. Beeton's book of household management (1861), 24 years after victoria became queen of the united kingdom of great britain and ireland. The vanilla extract gave it a great taste and smell.

It seems the whole nation has gone crazy for baking traditional british cakes and buns, with the classic victoria sponge cake right at the top of the list. An extremely delicate cake «queen victoria» is a dessert, which wonderfully combines simplicity and elegance. Once you have perfected this, use the sponge recipe as a vehicle for any of your favourite flavour combinations! This recipe was easy to follow, hard to trip up on and the sponges came out light and airy. It saves time and makes the combining of ingredients slightly easier.

A traditional victoria sponge consists of jam sandwiched between two sponge cakes. This victoria sponge cake recipe pairs strawberries and cream and is the perfect easy bake for afternoon tea. This morning chef shares how to make the queen's victoria sponge with a refreshing twist. Bake james martin's classic victoria sponge cake, best served with a proper cup of tea. Nothing beats a classic victoria sponge filled with freshly whipped cream and strawberries.

Felicity cloake victoria sponge photograph: An extremely delicate cake «queen victoria» is a dessert, which wonderfully combines simplicity and elegance. From his home kitchen, james martin perfects the classics and shares his secrets, from the ultimate victoria sponge to the best fish baguette. Beeton's recipe for victoria sandwiches calls for a batter. Save your favorite recipes, even recipes from other websites, in one place.

Source: www.easyveggieideas.com

Bake james martin's classic victoria sponge cake, best served with a proper cup of tea. · this tender beef stew recipe with dumplings is made by celebrity chef, james martin is an easy meal for feeding the whole family on cold winters days. Victoria sponge | good food channel. For better results you can use quotation marks around phrases (e.g. Mary berry victoria sponge perfection.

Deliciously light and moist with no weird ingredients! The classic victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia, from bbc good food magazine. Serve with buttercream as in the recipe, or freshly whipped cream. A classic, simple victoria sponge is one of the recipes that you should have in your repertoire, try our easy recipe to whip out whenever you need. To store leftover victoria sponge, cover and refrigerate it for up to 3 or 4 days.

Victoria sponges are a traditional afternoon tea treat, with royal. In one of two recipes for a victoria sponge in her book, english food, jane grigson melts the butter with water before adding it to the mixture, to create a delicate, foolproof cake of the genoise. That is the choice for this particular recipe A classic, simple victoria sponge. Jamie oliver's gorgeous classic victoria sponge recipe with jam is a real showstopper.

Source: cdn.images.express.co.uk

The first written recipe appears in mrs. Victoria sponge is a classic and is one of the easiest cakes to make. You'll need 2 x 20cm/8in sandwich tins, greased and lined. In one of two recipes for a victoria sponge in her book, english food, jane grigson melts the butter with water before adding it to the mixture, to create a delicate, foolproof cake of the genoise. Jamie oliver's gorgeous classic victoria sponge recipe with jam is a real showstopper.

Beeton's book of household management (1861), 24 years after victoria became queen of the united kingdom of great britain and ireland. Quite dense, but very soft and porous cakes with moisture structure are interleft by thick strawberry jam and whipped cream. Bake james martin's classic victoria sponge cake, best served with a proper cup of tea. Featured in 10 british desserts we should all be making. The vanilla extract gave it a great taste and smell.

/> Source: food-images.files.bbci.co.uk

This recipe is from british celebrity chef james martin who is particularly well known for his baking and sweets recipes.

It is often referred to simply as sponge cake, though it contains additional fat.

Source: feastgloriousfeast.com

That is the choice for this particular recipe

Source: saturdaykitchenrecipes.com

Follow this recipe to discover, it's not just mary berry who knows how to make this classic cake.

Quite dense, but very soft and porous cakes with moisture structure are interleft by thick strawberry jam and whipped cream.

Victoria sponge with mixed berries.

Source: www.easyveggieideas.com

A traditional victoria sponge consists of jam sandwiched between two sponge cakes.

It is often referred to simply as sponge cake, though it contains additional fat.

Source: live.staticflickr.com

Felicity cloake victoria sponge photograph:

Source: www.hellomagazine.com

Victoria sponges are a traditional afternoon tea treat, with royal chefs recently revealing their own classic recipe favoured by the queen.

Source: images.ctfassets.net

Beeton's recipe for victoria sandwiches calls for a batter.

Victoria sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some.

This victoria sponge cake recipe is layers of sponge cake with raspberry jam between the layers.

This victoria sponge cake recipe is layers of sponge cake with raspberry jam between the layers.

For better results you can use quotation marks around phrases (e.g.

This classic afternoon tea victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous jersey cream .

Source: live.staticflickr.com

It seems the whole nation has gone crazy for baking traditional british cakes and buns, with the classic victoria sponge cake right at the top of the list.

Source: anyoneforseconds.files.wordpress.com

Cut sponges in half and spread jam on the bottom half.

Source: images.ctfassets.net

This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties.

Type the ingredients you want to use, then click go.

However, it's a personal choice and you can find an alternative victoria sponge cake recipe using baking powder.

From his home kitchen, james martin perfects the classics and shares his secrets, from the ultimate victoria sponge to the best fish baguette.

Source: minimalistbaker.com

Easy to make and impress your friends, family or party guests.

Follow this recipe to discover, it's not just mary berry who knows how to make this classic cake.

An extremely delicate cake «queen victoria» is a dessert, which wonderfully combines simplicity and elegance.


1 Preheat oven to 180°C/160° fan assisted/gas 4. Line the bottom of two 20cm (8inch) round cake tins with parchment paper. Grease the sides of the tins with butter then dust with flour.

2 For the sponge, beat the butter and sugar together with an electric mixer until well creamed.

3 Add the eggs one at a time, adding the vanilla with the last egg and beating for about 2-3 minutes with each addition.

4 Add the flour and beat just until there is no dry flour visible in the batter.

5 Divide batter equally between the prepared baking tins then, smooth out the top with a spatula. Bake for 20-22 minutes until a toothpick inserted in the centre of the cakes comes out clean.

6 Remove from oven and leave to cool in baking tins on a wire rack for about 10 minutes, then turn sponges out of tins on to a cooling rack and leave to cool completely.

7 To fill and stack, whisk together the cream, sugar and vanilla in a medium-sized bowl just until you have medium firm peaks that hold their shape. Set aside.

8 Hull 400g of the strawberries and cut each strawberry into slices.

9 Cut the cooled sponges in half horizontally with a bread knife so that you now have 4 thin sponge layers.

10 Place one of the sponge layers on a serving plate then evenly spread ¼ of the whipped cream on top. Arrange sliced strawberries on top of the cream, then place a sponge layer on top and repeat until the last sponge layer is on top. Dollop remaining whipped cream on top then decorate with remaining 50g strawberries (you can halve or quarter them) and dust with icing sugar. For an extra flourish, decorate with a few fresh mint leaves.

11 Best eaten on the day of assembly, but the cake can be kept in the fridge in an airtight container for 1 day.


Method

For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.

Add the strawberries and stir gently.

Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.

Check the temperature with a sugar thermometer – it should reach 105C/220F.

Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.

Spoon the jam into a sterile jam jar, seal and label.

For the cake, preheat the oven to 190C/375F/Gas 5.

Grease and flour two 20cm/8in sandwich tins.

Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

Slowly beat in the eggs one by one.

Fold in the sifted flour then pour the mixture into the prepared tins.

Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.

Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.

Spread one cake with strawberry jam, followed by a layer of whipped cream.


The Dessert Your Next Dinner Party Needs

Photographer and blogger Katie Quinn Davies shares a sweet treat for warmer days.

"This is my take on the classic English '4, 4, 4, and 2' Victoria sponge cake recipe that my mom used to make. Strawberries pair very well with lemon, and this recipe uses the Italian lemon liqueur limoncello, which you'll find at Italian delis and selected liquor stores." &mdashKatie Quinn Davies

Victoria Sponge Cake with Limoncello and Balsamic Strawberries

Ingredients

For the Sponge Cake

1 1/2 sticks unsalted butter, softened

1 tsp. pure vanilla extract

1 cup plus 2 T flour, sifted

4 tsp. limoncello or 2 tsp. lemon juice

Confectioners' sugar, for dusting

For the Limoncello and Balsamic Strawberries

14 oz. strawberries, hulled and quartered

2 1/2 T limoncello or 4 tsp. lemon juice

1 small handful of mint, finely chopped

1. Preheat the oven to 400 degrees F and grease and line two 8" springform cake pans.

2. Cream the butter and sugar in a stand mixer for 5 to 6 minutes or until pale and creamy. Add the eggs one at a time, beating after each addition.

3. Add the vanilla and half the flour and beat until incorporated. Add the milk and limoncello or lemon juice and beat to combine, then add the remaining flour and beat until combined.

4. Divide the batter between the prepared pans and smooth the tops, then gently tap the pans on the countertop to remove any air bubbles. Bake for 20 to 25 minutes, or until the tops are golden brown and a skewer comes out clean when inserted into the center of each cake.

5. Remove from the oven and leave the cakes to cool in the pans for 5 minutes before turning out onto racks to cool completely.

6. Meanwhile, for the strawberries, place the strawberries, sugar, limoncello or lemon juice, and balsamic vinegar in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce the heat to low, add the mint, and simmer for 2 to 3 minutes (the strawberries should be soft but still hold their shape).

7. Drain the strawberry mixture, reserving the syrup. Set the strawberries aside in a bowl. Return the syrup to the pan and place over medium heat. Simmer until reduced by half, then pour over the strawberries and leave to cool completely.

8. Whisk together the mascarpone and cream until smooth and thick enough to hold its shape. Spread the mascarpone cream over one sponge cake and place on a serving platter large enough to catch any juices from the filling. Top with the strawberry mixture, then sandwich the second sponge cake on top and dust liberally with confectioners' sugar.

We Gave It a Taste!

"This is a great summer dessert. It wasn't too sweet or heavy, and the presentation is very pretty. The mascarpone-and-cream filling ran a bit when I made it, so next time I'll use an electric mixer instead of a whisk to create a thicker filling. I will also add a little more limoncello and fresh mint, because what's not to love about those bright, strong flavors?" &mdash Kathryn Given, Market Editorial Assistant

Excerpted from What Katie Ate On The Weekend Courtesy of Viking Studio, an Imprint of Penguin Random House Company


Begin by sifting the flour and baking powder into a large roomy bowl, lifting the sieve high to give the flour an airing.

Now just add all the other ingredients and, using an electric hand whisk, whisk for about one minute until you have a smooth creamy mixture that drops off a spoon easily. Next, spoon the mixture into the tin, levelling it with the back of the spoon, and bake near the centre of the oven for 30–35 minutes or until the centre feels springy. Leave the cake in the tin for 5 minutes before loosening the edge with a palette knife and turning it out onto a cooling rack. Now peel off the liner, turn the cake upright and let it get quite cold.

To serve the cake, first whisk the cream in a large bowl until stiff. Next you need to place the cake on a flat surface and using a serrated knife carefully split it horizontally into two thin halves. Now, leaving the two halves stacked one on top of the other, divide the cake into quarters, then each quarter into two (so you have 8 wedges of sponge cake). Remove the top layer of wedges and arrange the bottom layer on a serving dish, re-forming it into a round. Weigh out 200g of the hulled strawberries, and whizz them to a purée with one dessertspoon of caster sugar. Now, spread half the cream over the cake and top with the remaining hulled strawberries (slicing any large ones in half and making sure the berries round the edges are showing).

Spoon over the purée and cover with the other half of the cream, then re-form the top layer, making sure it lines up with the base. Dust the whole thing with icing sugar, then cut the reserved strawberries in quarters through the stalk and use to decorate the top of the cake.

Watch Delia's Classic Sponge Cake (used in this recipe), and other sponge cakes being made in our Cookery School Video.


Watch the video: Bath u0026 Body Works Wild Strawberry VS Victorias Secret Strawberries u0026 Champagne