Ruby Bhogal served up a delicious classic Victoria sponge with strawberries on Steph’s Packed Lunch.
The ingredients for the sponge are: Approx. 250g unsalted butter, room temperature, Approx. 250g caster sugar, 2tsp vanilla bean paste, 4 large free-range eggs, room temperature, Approx. 250g self-raising flour, sifted and 20ml double cream.
For the sugar syrup: 150ml water, 125g caster sugar, Zest and juice of 1 lemon.
For the roasted strawberry filling: 400g strawberries, tops off and 10ml maple syrup.
For the cream: 500ml double cream, 250g clotted cream, 75g icing sugar and 2tsp vanilla bean paste.
To decorate: Edible Flowers.
See more sponge cake recipes in the book titled: Sponge Cake Recipe Book: How to Make Sponge Cake at Home available from Amazon now.
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