Rachel Khoo

I recently dreamt about this cake (anybody know what this means?). I must of have been reminiscing about my childhood the day before. You can’t go through the English education system without having eaten a ‘Victoria Sponge’ at a school fair or kid’s party. This week I had the kid’s Grandma over for tea. What could be more perfect than a cake fit for a Queen ? Being a strong believer in child labour. I got one of the kids involved, although she was more interested in licking the bowl.

Special thank you to my assistant this week : the lovely Loïs.

Victoria sponge

3 large eggs 175g caster sugar 175g self raising flour, sifted 175g butter softened 1 tsp vanilla essence

Icing sugar for dusting 1 tub of strawberries, washed and cut in half 6 tbsp strawberry jam 300ml cream, whipped with 2 tbsp of sugar added

2 x 20cm cake tins, lined

Preheat the oven to 170°c. Cream together the softened butter and sugar. Beat in the vanilla essence, add one egg at a time. Then sift then fold in the flour. Divide the mixture between two tins. Put in the centre of oven and bake for 30mins (try not to open the oven before hand) or until cake is golden brown and springs back when touched. Wait 5 minutes before taking out of the tin. Leave cake to cool down completely. Place base on cake stand. Spread 3 tbsp of jam on bottom of base, then spread half of the cream on top and place halved strawberries. Spread rest of cream. On the 2nd cake spread jam on the bottom and place on top of the strawberries and cream. Dust with icing sugar. Eat the same day.