Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fresh strawberries.
Ingredients
- 225 g plain flour
- 15 g baking powder
- 240 g unsalted butter, softened
- 240 g caster sugar
- 4 large eggs, at room temperature, lightly beaten
- Icing sugar, for dusting
For the filling
- 150 g strawberry preserve
- 250 ml double cream
- 250 g strawberries, hulled and sliced
Instructions
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Sift the flour and baking powder into a bowl and set aside. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs a little at a time, adding a spoonful of the flour if the mixture threatens to separate. Sift in the flour in three additions, folding it in with a large metal spoon.
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Divide the mixture between two greased 20cm sandwich tins with their bases lined with baking parchment. Bake in an oven heated to 180 °C (gas 4) for 25 to 30 minutes, until golden brown, well risen and a skewer comes out clean. Leave in the tins for 10 minutes, then turn out on to a wire rack to cool completely.
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Spread the strawberry preserve over one cake and set it on a plate. Whip the cream to soft peaks and pipe or spread it over the jam. Cover with the sliced strawberries, put the other cake on top and dust with icing sugar.
Notes
Added for the Tea Caddy’s guides, from Fortnum & Mason’s The Cook Book.
