The sun is finally out in good old Blighty! Who needs a summer holiday hey?!!! And obviously no summer would be complete without strawberries.
Strawberries and cream, strawberries in Pimms, strawberry ice cream – you get the picture. And no where are these berries more abundant than in our fridge right now. We must have a whole field in the Kent countryside dedicated to supplying our household alone. Box after box. To the point where I decided something had to be done with them – and what better than a QUADRUPLE layered cream and strawberry cake. And who knows, something as British as strawberry and cream Victoria sponge might even see Murray win Wimbledon…
For the Sponge:
200g unsalted butter, melted in a pan
225g plain flour
1 teaspoon baking powder
4 large eggs
225g golden caster sugar
1 teaspoon vanilla extract
Mix the flour/ baking powder together in a bowl and set to one side. Add the vanilla extract to the melted butter. Add the eggs to the sugar and then pour in the butter and vanilla mix. Then add the flour and baking powder bowl. Spread the mixture into two greased 20-inch baking tins. Bake for 25 minutes.
For the filling:
1 large orange
a little more golden caster sugar
500 ml double cream
A BUCKET OF STRAWBERRIES
Mix the juice of the orange with the caster sugar to form a sweet syrup for layering on the sponge. Whip the cream into a frenzy and spread on each individual layer of the cake. Add strawberries as you wish!