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This classic Victoria sponge is lighter, fluffier and richer thanks to a secret ingredient - duck eggs!
Recipe provided courtesy of Clarence CourtStart by preheating the oven to 180 C and grease and line 2x 8inch cake tins.
Beat the butter and sugar together until light and fluffy. Add each duck egg one at a time, beating in between each addition.
Mix in the vanilla essence. Then fold in the flour and add the milk to loosen the batter.
Divide between the two tins equally and bake in the oven (middle shelf) for 25 - 30 minutes, until golden brown, risen and a skewer comes out clean.
Remove them from the oven and allow to cool completely on a wire rack.
To assemble, place one cake down first followed by a layer of strawberry jam. Add some chopped strawberries on top of the jam. Lightly whip the cream until it has reached medium peaks, mix in the vanilla bean paste.
Spoon and spread the cream on top of the jam and strawberries. Follow with the second sponge.
Dust the top of the cake with icing sugar. Decorate with berries and edible flowers (optional).
Start by preheating the oven to 180 C and grease and line 2x 8inch cake tins.
Beat the butter and sugar together until light and fluffy. Add each duck egg one at a time, beating in between each addition.
Mix in the vanilla essence. Then fold in the flour and add the milk to loosen the batter.
Divide between the two tins equally and bake in the oven (middle shelf) for 25 - 30 minutes, until golden brown, risen and a skewer comes out clean.
Remove them from the oven and allow to cool completely on a wire rack.
To assemble, place one cake down first followed by a layer of strawberry jam. Add some chopped strawberries on top of the jam. Lightly whip the cream until it has reached medium peaks, mix in the vanilla bean paste.
Spoon and spread the cream on top of the jam and strawberries. Follow with the second sponge.
Dust the top of the cake with icing sugar. Decorate with berries and edible flowers (optional).
15 minutes
Serves 18-22 scones
