Monday, 26 August 2013
White Chocolate & Strawberry Victoria Sponge | Recipe
A slight twist on the classic victoria sponge, I made this cake for my sister's birthday at the weekend.
I was hoping it would rise better; but as I had to feed the five thousand (or 8 hungry family members) I had to use a bigger tin, but in a standard cake tin it would have a lovely finish.
Anyway, this cake is super tasty. Just the amount of white chocolate in the frosting to bring the flavour through but without being overly sweet; and the strawberries give it a nice freshness.
225g self raising flour
225g caster sugar
225g unsalted butter, softened
1 tsp baking powder
1 tsp vanilla essence
White Chocolate Frosting
70g unsalted butter
250g icing sugar
150g white chocolate, melted (plus a little extra for grating)
1. Pre-heat oven to 180c degrees.
2. Beat together the sugar, butter, vanilla and eggs in a large mixing bowl
3. Slowly fold in the flour and baking powder
4. Split the mixture evenly between the two cake tins and smooth over the top
5. Bake in the oven for 20-25 minutes, or until the sponge is bouncy
6. Leave to cool on a rack
7. Once the cake is cool make the white chocolate frosting by mixing together (I recommend using a food processor) the icing sugar, butter and melted white chocolate
8. Frost the top of one of the cake layers, top with strawberries and top with the other cake layer
9. Frost the top and sides of the cake, and put three strawberries on top for decoration.
10. Grate some of the leftover white chocolate over the top of the cake
11. Put the kettle on, and dig in!