Victoria sponge with red fruit and white chocolate recipe

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A delicious version of the Victoria sandwich, filled with whipped cream and white chocolate chips along with spoonfuls of sweet, softened fruit.

Times

Preparation time: 25 minutes plus 30 minutes cooling time

Cooking time: 25 minutes

It serves

From eight to ten

Ingridients

  • 200 g of soft unsalted butter, plus an additive for greasing the models
  • 200 g of powdered sugar
  • 4 medium eggs
  • 200 g of self-rising flour
  • 1 teaspoon of vanilla extract
  • 350 g of red fruit, a mixture of strawberries and raspberries, peeled and sliced, if the strawberries are large
  • 30 g powdered sugar, plus extra for sprinkling
  • 1 lime
  • 300 ml of double cream, whipped to soft peaks
  • 100 g of white chocolate for grating

The method

  1. Preheat the oven to 180C/170C fan/gas 4.
  2. Grease two cake models with a diameter of 20 cm with butter and line the bases with baking paper.
  3. Beat the butter and sugar until white and fluffy (this takes about five minutes in an electric stand mixer).
  4. Add the eggs one at a time, beating well between each. Then add flour, vanilla and a pinch of salt and mix into the mixture.
  5. Divide the batter evenly between the cake tins. Take each tin and drop it a few inches onto the work surface to even out the mixture.
  6. Bake for about 20-25 minutes. The cakes are ready when the top is brown and the cake springs back when pushed. Leave the biscuits to cool slightly for about 10 minutes, then turn them out onto a wire rack to cool.
  7. Meanwhile, place the fruit in a large bowl and add the icing sugar. Grate the lime zest over the fruit and add a splash of lime juice (do not add a whole lime as it will be too much).
  8. Let the fruit, sugar and lime macerate for at least 30 minutes while the cake cools.
  9. To assemble the cake, spread the fruit evenly over one of the biscuits. The juice will run out and soak into the sponge, but that’s fine.
  10. Spoon the whipped cream over the fruit and grate the white chocolate over the cream. Place another mushroom on top and sprinkle it lightly with powdered sugar.

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