Victoria sponge cake with British strawberries and crème diplomat

There is nothing more quintessentially Wimbledon than Strawberries and Crème, and nothing says a traditional British dessert like a Victoria Sponge Cake. Feast upon the ultimate summer treat with this incredible recipe from Patrick Rock Smith. 

Serves: 10-12

Time: 2 hours

You’ll need

One large mixing bowl

Two medium mixing bowls

Two 20cm cake tins

One small saucepan

Scale

Electric whisker

Wire rack

Sieve

Ingredients

Sponge

• 225g unsalted butter, room temperature

• 225g golden caster sugar

• 4 large eggs, room temperature

• 225g self-raising flour

• ½ tsp baking powder

• ½ tsp salt

• 2 tbsp milk

Crème diplomat

• 500g fresh custard with vanilla

• 50g sugar

• 2 tbsp custard powder or cornflour

• 3 tbsp cold water

• 300ml double cream

Macerated berries

• 2 tbsp caster sugar

• ½ lemon, juice

• 10 mint leaves, finely chopped

• 400g strawberries, washed and halved

Toppings

• icing sugar

• 100g strawberries, washed and halved

Method

1. Preheat the oven to 180C (160C fan) and butter and line the base and side of the cake tins.

2. Beat the butter and sugar together in a large bowl with an electric mixer for 8-10 minutes or until pale and fluffy.

3. Add the eggs, one at a time, beating well between each egg.

4. Sieve in the flour, baking powder and salt. Fold in using a large spoon. Then fold in the milk.

5. Divide the batter between the two cake tins and smooth the top before baking on the middle shelf for 25-30 minutes, or until golden and firm when touching. Remove from oven and leave to cool in the tins for at least 15 minutes before removing the tins and placing the cake on a wire rack to cool completely before adding cream and berries.

6. While the cake is in the oven, prepare the crème diplomat and macerated berries.

7. Add the custard and sugar to a saucepan and heat gently over medium-low heat. Mix the custard powder with the water and stir until smooth before adding to the custard while whisking. Bring to a gentle simmer and continue to whisk for 2-3 minutes until the custard thickens. Remove from the heat and transfer to a bowl and leave to cool slightly at room temperature before covering and placing in the fridge to cool completely.

8. In a separate bowl, mix the lemon juice, sugar and mint until the sugar dissolves. Gently stir in strawberries and coat them all with the mixture before placing them in the fridge for at least 30 minutes or until ready to use. The berries will soften from this process. When ready to use, drain the berries.

9. Whisk the double cream to soft peaks and gently fold the whipped cream into the cold custard.

10. To assemble the cake, spread the crème diplomat over one of the bases then top with the macerated berries. Place the second sponge on the top of the berries, ensuring the flat base of the sponge is facing up. Dust with icing sugar and decorate with strawberries. Best served right away but will keep in the fridge for a couple of days.

Written By: Patrick Smith | Food & Drink  Editor

Instagram:  @patrickrocksmith

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