I have family members who absolutely love Victoria Sponge out of any cakes the plain sponge is their ultimate favourite. This weekend was all about family time which is great.
I always get excited about making 3 layer cakes. I found them so sophisticated and look so elegant. The extra layer is also that bit extra of cake too, so what’s not to like?? The only problem with 3 tier cakes is they are quite hard to keep stable espically is the cake is very moist, which I soon found out. My cake slice started to tumble luckily I took the photos when it wasn’t a complete disaster.
- 225g - softened butter
- 225g - caster sugar
- 4 large - eggs
- 225g - self-raising flour
- 11/2 level tsp - baking powder
- 1 tsp - good quality vanilla extract
- 500ml - double cream
- icing sugar to taste
- 1/2 tsp - vanilla extract
- Chopped strawberries
- 1. Preheat the oven to 180°C/Fan. Line and grease three 6" sandwich tins.
- 2. In a stand mixer beat the sugar and butter until light and fluffy. Add the egg one at a time and beat until corporated. Fold in the flour and baking powder and mix but do not overmix. Divide the mixture evenly between the tins and level out.
- 3. Bake for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- 1. In a stand mixer place the cream, icing sugar and vanilla extract and whip until forms stiff peaks.
- 2. Once the cakes are cool. Place a third of the cream on top of one of the cake layers add come chopped strawberries then repeat until all the two layers are completed.