Classic Victoria Sponge with an Eton Messy Middle
INGREDIENTS
Rapeseed oil is perfect for baking. We love an all in one bowl make, and a bake with our oil makes the fluffiest and lightest bake! Our Classic Victoria Sponge has the perfect middle based on an Eton Mess. It really is the perfect occasion cake and we love it as part of an Afternoon Tea!
Serves 12
INGREDIENTS
150g Self Raising Flour
150g Caster Sugar
3 large eggs
1 tsp Vanilla Essence
450ml Double Cream, whipped
A handful of fresh chopped strawberries
A handful of fresh blueberries
A handful of fresh raspberries
3 crushed meringue nests
METHOD
METHOD
Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into 2 greased sponge tins and bake at 180C until cooked through (usually about 20/25 mins depending on your oven). Once cooked allow to cool slightly and remove from tins. For the filling, whip the cream and add the fruit and crushed meringue. You can also add crumbled white or bitter chocolate for a change. Wait until the sponge is cooled fully before adding the filling. Dust the top with icing sugar to finish.Suitable for vegetarians.You can find out all about Baking with Yorkshire Rapeseed Oil in our blog.
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