- 200g butter
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 4 tbsp milk
- 1 tsp vanilla essence
- 300ml double cream
- 150g strawberry jam
- 400g strawberries (halved)
- Icing sugar (for dusting)
- Preheat the oven to 180ºC.
- Start by creaming together the butter and sugar in a large mixing bowl.
- Crack in the eggs one at a time whilst continuing to mix.
- Sieve in the flour and gently stir in the milk.
- Add the vanilla essence.
- Grease two 10” cake tins and pour the mix evenly into both.
- Cook for 20 minutes or until they pass the knife test and spring back when gentle pressure is applied.
- The real beauty of this cake lies in the filling. Whisk the cream until you have a strong whipped cream with stiff peaks.
- Chop the strawberries in half, trying to make sure that they’re all roughly the same height when lying down on their sides. If needs be, chop large strawberries into three slices.
- When the cake layers are baked and cool to the touch, it’s time to start the assembly process. Cut each layer in half to give you 4 semi-circle cake layers.
- On the bottom layer, spread a hearty layer of jam. You want enough that there is a consistent red layer over the lighter colour of the sponge, but not so much that it starts dripping over the sides and makes the cake wet.
- On top of the jam, create a layer of the chopped strawberries. I usually go for putting the flat edge of the strawberry against the edge of the cake and having the points facing inwards, and then gradually filling in the rest of the layer.
- Take your next layer, and apply a generous layer of the whipped cream to the bottom before gently placing it over the strawberries.
- Repeat this process for the next two layers, until you’ve placed the final fourth layer on the cake.
- Using a sieve, add icing sugar over the top of the cake as dusting.
(See my Victoria sandwich recipe for the inspiration)
They say that necessity is the mother of invention. Certainly in this case, she was. When I started this cake, I had planned on making a standard Victoria sandwich. However, as this was my first foray into the world of gluten-free baking, the cake didn’t rise as much as I’d hoped in the oven, so that when it was ready and cooked, it was about half the height that I’d normally expect from a Victoria sandwich. (I since learnt that the best way to avoid this is just to make more cake mix.)
Not wanting to waste cake (and by that I mean not wanting to have to eat the entire thing myself to dispose of the evidence), I decided to double up the layering on the suggestion of my mother. Thankfully it worked out rather well!
By including the same filling as normal between every layer of cake, the overall height was sufficient that there was plenty of cake in the end. People ended up having smaller slices to accommodate for the height and so only having a half of a circular sponge wasn’t an issue!