victoria sponge cake

The classic victoria sponge remains the most popular of English teatime treats. Light vanilla sponge cakes are traditionally sandwiched together with buttercream and strawberry preserve. This delightful recipe replaces the buttercream with whipped cream and fresh, juicy strawberries for an indulgent treat.

• 185 g/1 stick plus 5 tablespoons butter, softened
• 185 g/1 cup less 1 tablespoon caster/granulated sugar
• 4 eggs
• 200 g/2 cups ground almonds
• 125 g gluten-free self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and ¼ teaspoon xanthan gum
• 150 ml/⅔ cup sour cream
• 2 teaspoons vanilla extract

To assemble

• 3 generous tablespoons strawberry preserve
• 250 ml/1 cup double/heavy cream, whipped
• 150 g/2 cups hulled and sliced strawberries
• icing/confectioners’ sugar, for dusting

two 20-cm/8-in cake tins/pans, greased and base-lined

Serves 10

Preheat the oven to 180˚C (350˚F) Gas 4.

Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Add the ground almonds, flour, sour cream and vanilla extract and fold through gently. Spoon the mixture into the prepared cake tins/pans and level using a spatula.

Bake in the preheated oven for 25–30 minutes, until the cakes are firm to the touch and a knife inserted into the middle of each cake comes out clean. Turn out onto a wire rack and let cool completely.

Spread the preserve over one of the cakes. Cover with the whipped cream and strawberry slices and top with the other sponge. Dust with icing/confectioners’ sugar and serve immediately or refrigerate until needed.

This cake is best eaten on the day it is made as it contains fresh cream. Refrigerate until ready to serve.