You know that we love sweets and that we take advantage of any occasion to bake delicious desserts. That’s why today it’s the turn of an incredible Victoria Sponge Cake with strawberries, which as its title suggests is a cake named after the British Queen Victoria.
The story goes that one of her ladies, the Duchess of Bedford, felt a “pit in her stomach” around five o’clock in the afternoon, so she began to order her servants to bring her tea and something to eat to her chambers. Curious, isn’t it?
- 4 eggs
- 125g sugar
- 1 teaspoon vanilla essence
- 120h of flour
- A pinch of salt
- 220g strawberries
- 250 ml whipping cream
- Icing sugar
How to proceed:
- Start by preheating the oven to 180 degrees with heat up and down. Then beat the eggs with the sugar in a mixer with a whisk or by hand for ten minutes, until fluffy and whitish and when the mixture is lifted, it forms a cord on top of the dough and holds for a few seconds.
- Gently add the sifted flour and incorporate it with a spatula very delicately so that the mixture does not lose air. Pour the dough into a greased and buttered mould sprinkled with flour and bake for 20 to 25 minutes.
- Once the sponge cake is baked, take it out of the oven and turn the mould upside down so that it is as flat as possible. Leave it like this for ten minutes and unmould it to cool.
- Once cool, cut it into two or three discs and whip the cold cream with the icing sugar. Cut the strawberries into small pieces, reserving six for decoration. Pour the cream on top of one of the discs, place the strawberries in small pieces and repeat the operation if we have three layers. Finally, sprinkle the surface with icing sugar and place the halved strawberries for decoration. Serve immediately or keep in the fridge.