GILL MELLER’S SUMMER STRAWBERRY AND CREAM VICTORIA SPONGE

When strawberries are ripe and in season, I like to make a lovely big Victoria sponge filled with cream, jam and plenty of strawberries. I tend to be as generous as I can with the filling, piling everything into the middle so it spills out a little when you slice into it. You could make the same cake with raspberries or blueberries if you like, simply switch the jam to suit the fruit. Give it a go. It’s the sort of cake that feels at home on any summer table.

Preparation time 15 minutes | Cook time 1 hour | Serves 10-12

INGREDIENTS

For the sponge

250g unsalted butter, very soft

250g golden caster sugar

4 large Stonegate Estate eggs

250g self-raising flour

1 tsp baking powder

½ tsp fine sea salt

2 Tbls whole milk

1 tsp vanilla extract

For the filling

500ml double cream

400g ripe strawberries, hulled and sliced

4 tbls good-quality strawberry conserve

1 Tbls icing sugar

Seeds from ½ vanilla pod

1 tbls caster sugar

1 tsp lemon juice

To finish

Icing sugar, for dusting

METHOD

  1. Preheat the oven to 170°C fan.
  2. Grease and line the bases of two 20cm loose-bottomed cake tins with baking parchment.
  3. Place the butter and sugar into a large bowl and beat together until pale, light and fluffy. This should take 4–5 minutes with an electric mixer.
  4. Beat the Stonegate Estate eggs together in a jug. Add them gradually to the butter and sugar mixture, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
  5. Sift together the flour, baking powder and salt. Fold into the mixture gently, then add the milk and vanilla extract. Mix only until smooth.
  6. Divide the batter evenly between the tins and level the tops.
  7. Bake for 22–25 minutes until the cakes are golden, spring back lightly when pressed and a skewer inserted into the centre comes out clean.
  8. Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely.
  9. Place the sliced strawberries into a bowl with the caster sugar and lemon juice. Toss gently and leave for 10–15 minutes.
  10. Whip the cream with the icing sugar and vanilla seeds until it forms soft peaks. Be careful not to overwhip it.
  11. Place one sponge layer onto a serving plate. Spread it with the strawberry conserve, then spoon over all of the whipped cream. Pile over all of the strawberries along with any juices from the bowl.
  12. Place the second sponge on top and press down very lightly.
  13. Finish with a generous dusting of icing sugar and serve straight away.
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