Introduction: LIGHT & FLUFFY VICTORIA SANDIWCH

Step 1: SPONGE CAKE

500g Unsalted Butter

500g Caster Sugar

500g Eggs (Roughly 8 Large Eggs)

500g Self Raising Flour

2tsp Baking Powder

1tbsp Vanilla Extract

4-6tbsp Single Cream

Beat the butter and sugar together until light and fluffy. Whisk the eggs and slowly add to the mixture. Sieve in the flour and baking powder and gently fold into the mixture with a spatula. Finally add the vanilla and cream and fold again. Divide the batter by three and place into 8 inch cake tins. Bake at 180 degrees C / 356 degrees F for 25 minutes. Once cooled level the cakes.

Step 2: WHPPED CREAM

600ml Whipping Cream

3tbsp Icing Sugar

1tbsp Vanilla Extract

Whisk the ingredients together until soft peaks form.

Step 3: STRAWBERRY FILLING

340g / 1 Jar Strawberry Conserve (or jam)

250g Fresh Strawberries

Roughly chop the strawberries into small chunks and loosen the strawberry conserve with 1tbsp of hot water.

Step 4: FILL

Spread half of the strawberry conserve onto the first layer a cake (be carefully not to go all the way to the edge to avoid the conserve dripping down the sides of the cake). Create a border by pipping rounds of the whipped cream around the cake. Fill the centre with half of the fresh strawberries and cover with more cream. Repeat this step with the next layer of cake. Once the second layer is filled, invert the final layer of cake and place on top. Spread the remaining whipped cream on top of the cake and cover with fresh strawberries, raspberries and blackberries (this step is optional). Finish by dusting the entire cake with icing sugar.

Step 5: ENJOY

Comments

author
ogallagher made it!(author)2016-12-18

It looks not so difficult, but very beautiful and delicious!

author
TreatFactory made it!(author)2017-06-04

Thanks :)

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