Maple Victoria Sponge Celebration Cake Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20m | 20m | 40m |
Our maple version of the classic Victoria Sponge cake with a strawberry jam and maple whipped filling, topped with more maple cream and fruit.
Ingredients
Sponge
- 225g unsalted butter, room temperature
- 225g Pure Maple Syrup, Dark Robust
- 4 eggs, room temperature
- 225g self raising flour
- 2 teaspoons baking powder
Maple Whipped Cream Filling
- 300ml double cream
- 2 tbsp Pure Maple Syrup, Amber Rich
- 6 – 7 tablespoons of good quality strawberry jam
Decoration
- Strawberries, cut in half
- Blueberries
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tins with butter and line the bottom and sides 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 gradually pour the maple syrup down the side. Beat continuously until mixed well.
- Next alternate between the addition of the eggs and sifted dry ingredients. Mix until all combined. Careful not to over mix.
- 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.
- Meanwhile, prepare the maple whipped cream filling. Whisk together the cream and maple syrup until it forms stiff peaks.
- Place one cake on a cake plate and spread the strawberry jam followed by the maple whipped cream and sandwich the cakes together. Decorate the top with the remaining maple cream and arrange the fruit to look like a union jack flag.
