VICTORIA SPONGE WITH ELDERFLOWER GIN CREAM
Booze & cake. need we say more?
With Wimbledon well underway, we thought it only right to celebrate with strawberries, cream and GIN! So we combined all of them into one deliciously boozy cake - the perfect accompaniment for all of those nail biting matches!
We've taken a classic Victoria Sponge recipe and added our own twist with a dash of our summery Queen Cleo Elderflower gin.
Fancy giving the recipe a go? We promise you won't be disappointed!
160g unsalted butter, softened
160g self-raising flour, sifted
160g caster sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
100ml double cream
30ml Queen Cleo Elderflower Gin
125g strawberry jam
1 tbsp icing sugar, for dusting
Pre-heat your oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with non-stick baking paper (this'll make it much easier to get the cake out!)
In a mixing bowl, cream together the butter, vanilla extract and sugar until light and fluffy - an electric hand whisk is best if you have one! It'll save you A LOT of time, Add the beaten egg into the mix a tablespoon at a time, beating well each time, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
Bake for 25-30 minutes until springy to the touch. Pop a knife or metal skewer in the centre of the cake - if it comes out clean you're good to go! Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the non-stick baking paper.
Whip the cream and gin to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate.
Dust with the icing sugar and serve with a large Elderflower G&T and you're good to go!
SHARING IS CARING
Love this recipe? Pin it below!