Strawberry & Vanilla Sponge Cake
With this amazing weather and Wimbledon starting on Monday, I’m really craving my delicious Strawberry & Vanilla Victoria Sponge. This cake is an absolute crowd pleaser and it’s certainly one that friends and family request time after time. My frosting was inspired by the fabulous @hummingbbakery
They use it on their red velvet cakes and it’s to die for. Next time you make a cake give it a go!
The recipe
Strawberry & Vanilla Sponge Cake
Ingredients
For the sponge
For the frosting
Method
Pre heat the oven to 170 degrees.
Grease 2 sandwich cake tins with removable bottoms.
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained.
Split the cake mixture between the 2 tins and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool.
Spoon jam onto one cake and frosting on the other. Now sandwich the two together.
https://www.simplyfoodbymandy.co.uk/post/strawberry-vanilla-sponge-cake
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Pre heat the oven to 170 degrees.
Grease 2 sandwich cake tins with removable bottoms.
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained.
Split the cake mixture between the 2 tins and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool.
Spoon jam onto one cake and frosting on the other. Now sandwich the two together.