Recipe: Perfect Victoria Sponge Cake with Creme Fraiche and Fruit Topping

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Victoria Sponge Cake with Creme Fraiche and Fruit Topping. Andrew Scrivani for The New York Times. Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. A rich sponge cake that is incredibly moist thanks to the addition of creme fraiche. Lovely to make a rich Victoria sandwich cake or to ice with buttercream for a birthday sponge cake. (PP) Contains product placement. The warmer months are on the way so it's time to dust off all those sweet, summery recipes!

Victoria Sponge Cake with Creme Fraiche and Fruit Topping My take on the classic Victoria. This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. Spread the strawberry jam evenly and carefully on top of the cream. You can have Victoria Sponge Cake with Creme Fraiche and Fruit Topping using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Victoria Sponge Cake with Creme Fraiche and Fruit Topping

  1. You need 1 cup of flour.
  2. You need 1 cup of caster sugar.
  3. Prepare 1 cup of margarine.
  4. It's 4 of large eggs.
  5. You need 2 tablespoons of baking powder.
  6. It's Pinch of salt.
  7. It's of for the topping.
  8. You need 1 tub of Creme Fraiche.
  9. It's Half of cup icing sugar.
  10. It's of Some fruit to decorate.

Sandwich the cake with the other half of the cake and transfer it carefully Passion fruit and lime Victoria sponge. A light-as-air vegan sponge cake with creamy buttercream filling, this Ultimate Vegan Victoria Sponge is the cake to serve to those who don't 'get' what vegans Here are my top tips for making the ultimate Vegan Victoria Sponge Cake Would egg replacer be any good or Oatly cream/creme fraiche? Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.

Victoria Sponge Cake with Creme Fraiche and Fruit Topping instructions

  1. For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter..
  2. Pour the mixture into a well greased sandwich tin and bake at 180 degrees centigrade for 35-40 minutes, the cake should be golden brown. Remove from the oven and let it cool..
  3. Cut the cake in half and sandwich with half the contents of Creme Fraiche. Top up with the rest of Creme Fraiche and the fruit..
  4. Enjoy ladies day.

You will hear thunder and remember me, And think: she wanted storms. The rim of the sky will be the colour of hard crimson. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too.