Victoria Sponge Recipe sweetened with Pure Maple Syrup
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In this recipe I’ve sweetened the traditional sponge cake with Pure Maple Syrup only and it works beautifully.
We’ve decorated ours with fresh strawberries and a little bit of icing sugar and it tastes just as gorgeous as it looks.
- 225g unsalted butter, room temperature
- 225g Pure Maple Syrup, Amber Rich
- 4 eggs, room temperature
- 225g self raising flour
- 2 teaspoons baking powder
- For the filling
- 150g whipped double cream, optional
- 6 – 7 tablespoons of good quality strawberry jam
- For decoration
- 8 Strawberries
- Icing sugar, for dusting
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tins with butter and line the bottom of the two 20cm sandwich tins with greaseproof paper.
- Place the softened butter in a mixing bowl and cream using the paddle attachment.
- Reduce the speed of the mixer and slowly pour the maple syrup down the side until all blended.
- Spoon the mixture into the prepared sandwich tins and place them in the middle shelf of a hot oven. Bake for 20 minutes or until fully cooked. You will know when they are done as they will look golden brown and be springy to touch.
- Cool slightly on a wire rack for about 5 minutes before removing them from the tins. Allow the cakes to completely cool before decorating.
- Place one cake on a cake plate and spread the strawberry jam followed by the whipped cream (if using) and sandwich together with the top layer. Decorate with fresh strawberries cut in half and dust with icing sugar. By cutting the strawberries in half, it makes them easier to arrange on the cake and it is more visually appealing.