Victoria Sponge Cake with Creme Fraiche and Fruit Topping

Steps Making Recipes Victoria Sponge Cake with Creme Fraiche and Fruit Topping using 10 ingredients and 4 steps

Victoria Sponge Cake with Creme Fraiche and Fruit Topping - For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter. It is so simple but so easy to get wrong. Take this retro dessert back to its seasonal fruit roots with this upside-down cake recipe that can be customized with nearly any fruit. Mix the chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake).

SIFT flour and salt into a medium bowl.

Beat the spread and sugar until creamy.

You can have Victoria Sponge Cake with Creme Fraiche and Fruit Topping using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients cook Victoria Sponge Cake with Creme Fraiche and Fruit Topping

1. Prepare 1 cup flour.
2. You need 1 cup caster sugar.
3. You need 1 cup margarine.
4. Prepare 4 large eggs.
5. Prepare 2 tablespoons baking powder.
6. It's Pinch salt.
7. You need for the topping.
8. Prepare 1 tub Creme Fraiche.
9. Prepare Half cup icing sugar.
10. It's Some fruit to decorate.

Victoria Sponge Cake with Creme Fraiche and Fruit Topping step by step

1. For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter..
2. Pour the mixture into a well greased sandwich tin and bake at 180 degrees centigrade for 35-40 minutes, the cake should be golden brown. Remove from the oven and let it cool..
3. Cut the cake in half and sandwich with half the contents of Creme Fraiche. Top up with the rest of Creme Fraiche and the fruit..
4. Enjoy ladies day.

Victoria Sponge Cake with Creme Fraiche and Fruit Topping - The making of a Victoria Sponge cake is not as daunting as most people think, you just need to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Chef Alice Medrich demonstrates how to make creme fraiche filling - sweetened creme fraiche, to use as a substitute for whipped creme to fill cakes. Click through to watch this video on pbs.org. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Victoria sponge cakes traditionally are two layers of buttery yellow cake, sandwiching layers of cream and jam. I like to mix it up, maybe putting the fruit on top, or changing the jam to a rhubarb-raspberry-peach-saffron compote, or topping it with fresh berries, or adding in some sourness of creme fraiche in the cream. Thank you and good luck