Vanilla butter cake filled with fresh strawberries and raspberry jam. Such a simple cake but so delicious; summer in a cake!
I am so happy right now; It's the start of the summer holidays next Friday! I am preparing myself for 8 weeks of relaxing, baking, dancing, walking, and camping. In August, I am going to the Mumford and Sons Stopover Festival, 2 great days camping in the mud whilst listening and soaking up the music and the atmosphere. After, I going island hopping; going around the western isles and camping.
This summer, even though I'm not going abroad, should be great!
Also, you might of noticed that this recipe is a bit different from the last couple of weeks recipes, this cake does contain sugar and white flour however, after going 4 weeks without refined carbs, I definitely felt more satisfied with every no refined carb meal and felt more lively. I think now, after the 4 weeks, I am more aware of the hidden refined sugars in foods that we eat and I will continue to eat no white pasta, breads, rice etc but I will let myself enjoy my weekly baking as a treat in moderation.
Do you ever have one of those days where you go out for a walk with your camera and go "exploring"? I know that sounds very immature but it took me 2 hours just to walk 4 miles today; I took over 200 pictures, soaked up the lovely weather and rediscovered the forest where I spent most of my childhood building "dens" and cycling. It was such a nice feeling to be back there, it hadn't changed at all and it was still undiscovered by the public.
I seriously felt so care-free and relaxed, it was such a nice feeling being back to a place where so many of my memories were made, and now I have them on camera.
Butter, golden caster sugar, eggs and flour are the main ingredients in the cake along with baking powder, vanilla and a touch of milk.
To guarantee a perfect cake every time, make sure your ingredients are all at room temperature. This makes them so much easier to mix together to form a uniform and creamy batter. I left my eggs out overnight on the counter to bring them to room temperature and my butter, once weighed and cubed, I left it on the counter for an hour or so to achieve the perfect softness for making the cake.
Also, to achieve the light yet rich texture of this cake, it is very important to cream the butter and sugar for at least 5 minutes. I always think the longer you cream together the butter and sugar, the better the cake will be! I mixed mine in a free-standing mixer for about 8 minutes until it was super fluffy and much lighter in colour.
The filling of this cake takes a rather plain (but delicious) cake to the next level. Good quality raspberry jam topped with fresh Scottish strawberries. The contrast of the smooth sweet jam and the juicy strawberries is divine, especially with the vanilla cake.
I am using local strawberries in this cake as they are perfectly in season however, you can use whatever summer berries you love; raspberries, blackberries, anything that floats your boat! You could even add a layer of freshly whipped cream to add an extra layer of texture and flavour. I am not too keen on whipped cream but I know my friends and family love it in cakes like this.
This cake would be perfect as a part of an afternoon tea in the garden, complete with mini sandwiches, tiny scones and plenty of tea. This is the perfect cake to kick off the summer!
Strawberry & Raspberry Victoria Sponge
Posted by Eve
Makes 1 two layer cake
- 120g fresh butter, at room temperature
- 120g golden caster sugar
- 2 eggs, free range and/ or
- 120g plain flour
- 2 tsp. baking powder
- 1 tsp. good quality vanilla extract.
- 2 tbsp. milk, I used semi-skimmed
For the filling
- 5 tbsp. good quality raspberry jam
- 150g fresh strawberries, washed
extra strawberries and icing sugar, to decorate.
- Preheat the oven to 180c/ 170c fan/ gas mark 4 and grease and line two 16cm cake tins with baking parchment.
- In the bowl of a free-standing mixer or using a hand held mixer or wooden spoon, beat the butter and sugar until very white in colour and fluffy.
- Add 1 egg and half of the flour and beat lightly until combined. Add the second egg, the rest of flour, baking powder and milk. Beat until just combined.
- Divide the mixture equally between the two tins and bake for 15 - 20 minutes until the cakes are golden brown and a skewer inserted comes out clean.
- Once baked, leave in their tins for 1 minute before turning out onto a wire rack to cool completely.
- For the filling, put the jam into a bowl and beat with a spoon to loosen it so it is easier to spread. Spread the jam on top of one of the sponges, leaving a 5mm border around the edge of the cake.
- Remove the green top of the strawberries and slice them into 5mm slice. Lay the slices on top of the jam, to the edge of the cake.
- Top with the second cake and decorate with extra strawberries and a dusting of icing sugar.
Keep the cake in an air-tight container for up to 4 days at room temperature.