Victoria Sponge with Goats Cheese Buttercream
- 3 large eggs, weigh them in their shell
- The same weight each of unsalted butter, caster sugar and self-raising flour
- 1 tsp baking powder
- 30ml milk
- Pinch of salt
Strawberry compote (makes enough for a 3 layered cake)
- 500g strawberries, sliced
- 250g caster sugar
- 40ml rose water
- 100g unsalted butter
- 100g soft goats cheese
- 300g icing sugar
- A little double cream if too thick
To serve: Icing sugar, honey (optional) and fresh fruits to garnish
Cake – whisk the butter and sugar for 5 minutes until smooth and light.
Add the eggs one at a time.
Fold in the dry ingredients. Add milk to form a smooth, thick batter (milk may not be needed).
Spoon into 2 x 21cm greased, line cake tins.
Bake at 180C for 20 – 25 minutes until when a skewer is inserted comes out clean. Cool and turn out.
Compote – put all the ingredients in a saucepan and cook on a low medium heat for 15-20 minutes or until syrupy and thick. Remove from heat and leave to cool.
Buttercream – beat all the ingredients together.
Spread the buttercream on one cake and then spread the strawberry compote on top. Sit the other cake on top.
Dust with icing sugar and drizzle with honey if desired and garnish with fruits.
(NB: to make a 3 layered cake, use 6 large eggs and follow the same as above)