Special Diet

Luscious Victoria and Strawberry Sponge

cook 10 mins
  • 1 ready-made round sponge cake (about 15 cm/6 in diameter)
  • 150 g (5 oz) double cream
  • 200 g (7 oz) small strawberries, halved
  • 8 tablespoons good-quality strawberry jam
  • icing sugar, to dust
  • Halve the sponge cake horizontally and place the base on a serving plate.
  • Whip the cream until softly peaked and spread over the cut side of the base with a palette knife.
  • Mix together the strawberries and jam and spoon carefully over the cream.
  • Top with the sponge lid, press down lightly and dust the top with icing sugar. Cut into thick slices and serve immediately.
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