insideKENT Magazine Issue 122 - June 2022 | Page 96

FOOD + DRINK
A JUBILEE HIGH TEA CONT .
Showstopping Victoria Sponge Cake
Recipe by : Great British Pantry , www . thegreatbritishpantry . co . uk
Prep Time : 50 minutes including decorating Cook Time : 25 minutes Serves : 10 - 12
Ingredients :
• 335g self-raising flour
• 335g unsalted butter , softened
• 335g golden caster sugar
• 3 tsp baking powder
• 6 large eggs
• 2 lemons , grated zest
• 200g fresh raspberries
• 100g fresh blueberries
• 100g fresh strawberries
• 600ml double cream
• 1 lemon , juice
• The Great British Pantry Strawberry Preserve
Method :
1 . Preheat the oven to 180 ° C / 160 ° C Fan / Gas Mark 4 . Grease three 25cm round loose bottomed sandwich tins and line the bases with greaseproof paper .
2 . Sift the flour into a large bowl and add the butter , sugar , baking powder , eggs , lemon zest and juice . Mix together until smooth , fluffy and combined .
3 . Divide two-thirds of the mixture between two of the tins . Add half of the raspberries to the last third of the mixture and mix them through , crushing some of the raspberries as you go . Put this mixture into the third tin .
4 . Place the three tins in the oven and bake for 20 minutes until the sponges are risen and golden . The raspberry sponge may need another 5 minutes . Remove the tins from the oven and turn out the sponges onto a wire rack . Leave to cool .
5 . Whip the double cream thick enough to hold its shape . Spoon the cream into a piping bag fitted with a round nozzle .
6 . Spread a thick layer of The Great British Pantry Strawberry Preserve on to one of the plain sponges , then pipe a layer of double cream . Gently place the raspberry sponge on top .
7 . Spread a thick layer of The Great British Pantry Strawberry Preserve on the raspberry sponge , then pipe a layer of double cream . Gently place the last plain sponge on top , push down gently and check the layers are even .
8 . Top with the leftover cream , strawberries , raspberries , and blueberries to create a Union Jack .
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