This recipe brings together 2 wonderful components – Victoria Sandwich Sponge and Roasted Strawberries. If you want to experiment with something a little different, plain Victoria sponge without any cream or fillings can be cut up into slices or squares, wrapped individually and make a very good snack for outdoor events such as concerts or picnics. The Roasted strawberries alone are also very delicious.
However, nothing beats having Victoria sandwich sponge together with roasted strawberries. If you have guests coming over, this easy yet tempting dessert would be a pleasant surprise for them.
Victoria sponge originates in England and this recipe gives this classic teatime cake a contemporary spin. Roasting strawberries helps to intensify its flavor, which pairs extremely well with the light sponge and whipped cream in this marvelous dessert.
In case you are wondering, it is not necessary reduce the amount of sugar being used in this recipe. My taste testers commented the level of sweetness was just right and paired perfectly with the tartness from roasted strawberries.
4 large eggs (60 g each) – yolks and white separated
20 g caster sugar
20 g milk
30 g flavorless oil (I’m using grapeseed)
2 tsp vanilla extract
12 g ovalette / emulsifier (optional)
120 g cake flour
1 tsp lemon juice
80 g caster sugar (for egg whites)
¼ cup Roasted Strawberries (click here for recipe)
100 ml whipping cream
20 g icing sugar
1 punnet fresh strawberries
Makes one 8-inch cake
Recipe adapted from: Carol Easy Life
Preheat oven to 160°C/320°F.
Sift the flour and set aside.
In a large bowl, beat the egg yolks and sugar together until well combined.
Add in milk, oil, vanilla extract and emulsifier (if using) and continue to whisk until pale and thick.
In another large clean bowl, use an electric hand whisk and beat the egg whites until foamy.
Add in lemon juice, 1/3 of the sugar and continue to whisk for 30 seconds.
With the mixer still on, sprinkle the remaining sugar continuously until all is used up.
Continue to whisk the egg whites until stiff peaks just form.
Take a dollop of the meringue and mix into the egg batter to lighten the texture.
Use a spatula and fold the rest of the meringue into the batter until the meringue just disappear.
In 2 batches, add in the flour and fold until just combined.
Tap the bowl on the counter a couple times to release big air bubbles.
Pour into an ungreased 8-inch round pan with removable base and smooth the top with the spatula.
Bake in preheated oven for 40 mins or until a skewer inserted comes out clean.
Allow the cake to cool before removing from the pan.
Whisk the cold whipping cream and icing together until stiff peaks. Place in refrigerator until ready to use.
Slice the cake horizontally into half and fill one half with whipped cream.
Distribute the roasted strawberries evenly and set the other half of the cake on top.
Decorate with more strawberries and dust with more icing sugar if you wish.
You could keep the cake in the refrigerator until you are ready to serve.