Ruby Bhogal classic Victoria sponge with strawberries recipe on Steph’s Packed Lunch

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.




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