I wanted to make my classic Victoria sponge...but with a chocolate twist...hence the middle chocolate layer..its a quick and simple cake to make...But you need to take care as the cake cooks quicker then normal and the layers of the cake are quite thin...so handle with care.
Vanilla Sponge mix
This mixture is divided by two 6/8 inch tins I used heart shaped tins.
4 oz of Self raising flour (sifted)
4 oz Caster sugar
4 oz Butter or margarine
2 Eggs
1 Tsp of baking powder
Few drop of vanilla essence
Chocolate Sponge Mix
2 1/2 self raising flour
2 1/2 Caster sugar
2 1/2 Butter
1 Egg
1 tbs Cocoa power
4 oz Caster sugar
4 oz Butter or margarine
2 Eggs
1 Tsp of baking powder
Few drop of vanilla essence
Chocolate Sponge Mix
2 1/2 self raising flour
2 1/2 Caster sugar
2 1/2 Butter
1 Egg
Cream filling and Topping
4/6 Tbsp of Strawberry jam
2 pots of Double cream
6 Tbsp of Icing sugar
Fresh strawberries and Chocolate Buttons to decorate.
Method
Heat the oven to 180C/fan 160C/gas 4/5... Butter and grease proof the base of two6 or 8 inch sandwich tins.
Mix together all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper.
Cool completely.
Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife...And repeat
Decorate the cake with the strawberries and chocolate buttons to finish.
4/6 Tbsp of Strawberry jam
2 pots of Double cream
6 Tbsp of Icing sugar
Fresh strawberries and Chocolate Buttons to decorate.
Method
Heat the oven to 180C/fan 160C/gas 4/5... Butter and grease proof the base of two6 or 8 inch sandwich tins.
Mix together all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper.
Cool completely.
Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife...And repeat
Decorate the cake with the strawberries and chocolate buttons to finish.
