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VICTORIA SPONGE @THELUSHLARDER WAY
Boost your baking and create the nation’s favourite cake using Dromona Butter. Create the perfect dessert for any occasion to share with family and friends
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
PREPARATION TIME:
20 minutes
COOKING TIME:
20 minutes
TOTAL TIME:
40 minutes
Preheat the oven to 170°C
Grease and line 2 x 20″ cake tins
Ingredients
For the cake:
- 200g Dromona Butter, softened & cubed
- 200g caster sugar
- 200f self-raising flour
- 1 tsp baking powder
- 4 free range eggs
- 2 tbsp semi-skimmed milk
For the filling:
- 250ml whipping cream
- 200g strawberry & apple jam
- 200g strawberries
- 1 tsp icing sugar
For decoration:
- Edible flowers
- icing sugar to dust
Made for sharing:
There you have it – a classic Victoria sponge cake, but elevated with sugared strawberries and edible flowers! Don’t forget to tag us in your sweet and savoury moments #DromonaMakesIt
How It’s Done:
- Rinse and pat the strawberries dry. Slice strawberries, put into a bowl and sprinkle them with icing sugar. Set aside.
- Mix all cake ingredients into a smooth batter. Divide evenly between the two cake tins, bake in the middle of the oven for 20 minutes. (The sponges are baked when they are coming away from the sides of the tin and the skewer test is clean).
- Carefully turn out onto a cooling rack.
- Whip the cream until it forms soft peaks.
- When the cakes are fully cooled down, start to assemble. Liberally spread the jam over one sponge, add cream on top of the jam and spread very lightly, being careful not to mix the two. Arrange the strawberries in circles on top of the cream and top with the second cake layer.
- Decorate with edible flowers and a light dusting of icing.
VICTORIA SPONGE @THELUSHLARDER WAY
Boost your baking and create the nation’s favourite cake using Dromona Butter. Create the perfect dessert for any occasion to share with family and friends
PREPARATION TIME:
20 minutes
COOKING TIME:
20 minutes
TOTAL TIME:
40 minutes
Preheat the oven to 170°C
Grease and line 2 x 20″ cake tins
Ingredients
For the cake:
- 200g Dromona Butter, softened & cubed
- 200g caster sugar
- 200f self-raising flour
- 1 tsp baking powder
- 4 free range eggs
- 2 tbsp semi-skimmed milk
For the filling:
- 250ml whipping cream
- 200g strawberry & apple jam
- 200g strawberries
- 1 tsp icing sugar
For decoration:
- Edible flowers
- icing sugar to dust
How It’s Done:
- Rinse and pat the strawberries dry. Slice strawberries, put into a bowl and sprinkle them with icing sugar. Set aside.
- Mix all cake ingredients into a smooth batter. Divide evenly between the two cake tins, bake in the middle of the oven for 20 minutes. (The sponges are baked when they are coming away from the sides of the tin and the skewer test is clean).
- Carefully turn out onto a cooling rack.
- Whip the cream until it forms soft peaks.
- When the cakes are fully cooled down, start to assemble. Liberally spread the jam over one sponge, add cream on top of the jam and spread very lightly, being careful not to mix the two. Arrange the strawberries in circles on top of the cream and top with the second cake layer.
- Decorate with edible flowers and a light dusting of icing.
Made for sharing:
There you have it – a classic Victoria sponge cake, but elevated with sugared strawberries and edible flowers! Don’t forget to tag us in your sweet and savoury moments #DromonaMakesIt
FOR MORE RECIPES JOIN:
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