Victoria sponge cake

Ingredients

• 225g soft butter
• 225g sugar
• 4 eggs
• 2 tsp vanilla paste (1 for the cake mixture, 1 for the cream)
• 225g self-raising flour
• 1 Ready Rolled Marzipan
• 150ml whipping cream
• 1 tbsp sugar dor the cream
• 1 jar of Cranberry & Blueberry St Dalfour jam
• 3 tbsp strawberry coulis St Daflour
• 1 tsp red food coloring powder (Definitely NOT optional with a baking toddler)

Method

Step 1

Cream the butter with the sugar until light and fluffy, add the eggs and the vanilla and give a good mix. Fold the flour in delicately along with the food coloring if adding any. Transfer to a 20" silicone cake mould (or ordinary cake mould, greased and lined) and bake about 50 minutes at 190C (when a wooden kebab stick comes out clean, it's ready !)

Step 2

Cut evenly the cake in 2 horizontally and let to cool.

Step 3

While the cake is cooling down, prepare the whipped cream by whisking the whipping cream with 1 tbsp vanilla paste and 1 tbsp sugar until you have soft peaks of cream

Step 4

When the cake is cooled, spread the cream on a half and the jam on the other half and "sandwich" the 2 parts together.

Step 5

Cover the top of the cake with a thin amount of strawberry coulis (to avoid the marzipan sliding/moving) and cover the cake with the ready rolled marzipan. Cleanly cut the surplus of marzipan around the cake and Voila !

I hope you enjoy this cake as much as we did !