Yesterday I gave you my top ideas for hosting a street party to celebrate the Queen's 90th birthday this weekend. Today I am sharing with you a cake which is fit for a Queen!
You cannot beat the simplicity of a Victoria Sponge, it is a cake that everybody loves. For today's cake I have changed one ingredients from the traditional Victoria Sponge. I have not used caster sugar in today's recipe. Instead I have used light brown muscovado sugar. Adding the light brown sugar gives the cake a deeper, richer flavour which goes perfectly with the cream and fruit.
This is what I did...
Cake Fit of a Queen
150g light brown muscovado sugar
150g self raising flour
1/2tsp vanilla paste
300mls double cream
25g icing sugar
400g strawberries, sliced
Pre heat the oven to 180C
1 - Beat together the butter and sugar until light and creamy
2 - Gradually add the eggs, one at a time, with a little flour to prevent curdling
3 - Add the remaining flour and the vanilla paste
4 - Line and grease two sandwich tins and divide the mixture between the two
5 - Place in the centre of the pre heated oven and bake for 20 minutes
6 - Once thoroughly baked, remove from the oven and allow to cool completely
7 - Place the cream in a bowl with the icing sugar and whisk until stiff
8 - Smooth a layer of cream on the base cake and spread over a layer of strawberries
9 - Place the second cake on the top and top with the remaining cream
10 - To create the Union Jack style on the top make a cross using the strawberries and add a second line inside using blueberries