Classic Victoria sponge
Whether you have something to celebrate or are simply after something sweet for afternoon tea, a Victoria Sponge with jam, cream and fresh fruits will never disappoint and our classic recipe is made lusciously light by Braddock White duck eggs.
Preheat the oven to 180c/160c (fan), then grease and line two round, 8 inch cake tins.
Beat the butter and sugar together until light and fluffy. Add each duck egg one at a time, beating in between each addition, then mix in the vanilla essence.
Fold in the flour and add the milk to loosen the batter. Divide the mixture equally between the two tins and bake in the middle of the oven for 25 – 30 minutes, until golden brown, risen and a skewer inserted into the centre comes out clean.
Remove the sponges from the oven and allow to cool completely on a wire rack. To assemble, place one cake down first, followed by a layer of jam. Add a handful of chopped strawberries or raspberries on top of the jam. Lightly whip the cream until it reaches medium peaks, then mix in the vanilla bean paste. Spoon and spread the cream on top of the jam and fruit. Follow with the second sponge, dust the top of the cake with icing sugar and finish by decorating with fresh fruit and edible flowers (optional).
4 Braddock White duck eggs
350g unsalted butter, room temperature
350g golden caster sugar
1 teaspoon vanilla essence
350g self raising flour
2 tablespoons whole milk
6 tablespoons strawberry or raspberry jam
200ml double cream
1 teaspoon vanilla bean paste
2 handfuls of fresh strawberries or raspberries for decorating
Icing sugar for dusting
A handful of edible flowers for decorating