Victoria Sponge with Walnuts, Cream and Strawberries

Victoria Sponge with Walnuts, Cream and Strawberries



Shopping List:

200 gr butter, softened
200 gr caster sugar ( i use fine)
1 teaspoon vanilla extract
4 eggs
200 gr self- raising flour
1 teaspoon baking powder ( backin Dr. oetker)
1/2 grated lemon zest

Handful of roughly chopped Walnuts

about 6 tablespoons Strawberry Jam ( Bonne Maman)
250 ml double cream, whipped

Fresh Strawberries to top.


* Preheat your oven to 180C. Spray and line 2 x 20 cm round tins.  Put butter, sugar and vanilla in a bowl and beat well. Add the eggs, one by one, and the lemon zest. Fold in the flour with the baking powder, mix until well combined. Stir in the roughly chopped Walnuts.

* Divide the mixture between your prepared tins and bake in the oven for about 20-25 minutes until risen and springy to the touch and your caketester comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto your wire rack and cool completely.

*Spread the jam onto one cake and top with the cream. Put the other cake on top of it. Put the other half of the cream on top of that and decorate with strawberries.

* I suppose this cake could do with any fruit you prefer.


                                                                "Enjoy"