Victoria sponge cake

Once again, here’s a little treat inspired by the charm of British baking !

The Victoria sponge cake is one of those recipes I truly love:

easy to make, beautiful on the table and always delicious.

Most importantly, it’s the kind of cake that everyone seems to enjoy.

It reminds me a little of our French fraisier… but in a simpler, more effortless way.

Here is the recipe for a cake for 6 persons :

• 250g of butter
• 250g of flour
• 1/2 sachet of baking powder
• 180g of brown sugar
• 4 eggs
• fresh strawberries

• 100ml of double/heavy cream + some mascarpone

• 3/4 table spoon of icing sugar

• some vanilla extract or half a vanilla pod

For the sponge :

Beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing gently.
Fold in the flour and baking powder, being careful not to overmix.
Pour into a cake tin and bake at 180°C / 350°F, until a knife comes out clean.

For the cream :

Whip the cold cream until it forms soft peaks.
Add about 4 tbsp of mascarpone to make it firmer and richer.
Flavour with a touch of vanilla.

To assembly :

Slice the sponge in two layers.
Add fresh strawberry pieces and a generous layer of whipped cream.
Place the second layer on top and finish with a dusting of icing sugar, if you like.

✨ A little tip: make it your own with seasonal fruits. Strawberries can easily be swapped for raspberries, peaches, or even autumn pears. And to add that extra special touch, brush the sponge with a light syrup right out of the oven. Elderflower syrup is wonderful… or try a homemade verbena one for something even more unique.