Triple-layer berry Victoria sponge

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Nutrition Facts

Amount Per Serving

Calories 642 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 27g169%

Cholesterol 210mg70%

Sodium 56mg2%

Potassium 349mg10%

Carbohydrates 58g19%

Fiber 3g13%

Sugar 31g34%

Protein 8g16%

Vitamin A 1556IU31%

Vitamin C 42mg51%

Calcium 127mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A slice of this with a cuppa, please.

Cook Time20

Course: Dessert

Cuisine: British

Servings:

Calories: 642kcal

Author: Candice Brown

Equipment

3 25cm round, loose-bottomed sandwich tins
Large bowl
Sieve
electric mixer
Piping bag with round nozzle

Ingredients

335 g self-raising flour
335 g unsalted butter softened
335 g golden caster sugar
3 tsp baking powder
6 large eggs
2 lemons grated zest
1 lemon juice
150 g fresh raspberries
600 ml double cream
500 g fresh strawberries hulled
icing sugar to finish

Method

Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4). Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper.
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. If using an electric mixer, mix on a medium speed and do not over mix.
Divide two-thirds of the mixture between two of the tins. Reserve five of the fresh raspberries for the decoration, then add the rest 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.
Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden, and are slightly coming away from the edges (try not to open the oven before the 20 minutes are up). The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges onto a wire rack. Leave to cool.
Whip the double cream thick enough to hold its shape – do not over-whip. Spoon the cream into a piping bag fitted with a round nozzle.
Reserve five of the strawberries for the decoration. Evenly slice the rest of the strawberries. Pipe a layer of double cream onto one of the plain sponges. Top with a layer of sliced strawberries. Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries (the cream helps the sponges stick together).
Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries. Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently and check the layers are even.
Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar.

Nutrition