Cuisinart Precision Pro - Victoria Sponge Cake Recipe

21
VICTORIA SPONGE CAKE
Makes one cake, 8-10 servings
INGREDIENTS
*(2,
225g softened butter
225g caster sugar
4 large eggs, room temperature
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2 teaspoons baking powder
-03305.
200ml thickened cream
1 vanilla pod
1 tablespoon icing sugar, sifted, plus extra for dusting
250g fresh strawberries, hulled and sliced
You will also need:
2 x 20cm greased and lined cake pans
METHOD
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need the full program time, so keep an eye on the mixture and stop when it is nice and
creamy. Once the butter and sugar are nicely mixed, stop and scrape the bowl well
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they are well risen and a skewer comes out cleanly when inserted into the centre of
the cake.
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Attach the chef’s whisk and pour in the cream.
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whisk on speed 3 before increasing to speed 12 until you have soft peaks.
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do not go right to the edge.
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some strawberries on top.