Method
- Weigh out Middleton GF Multisponge and muffin mix into a mixing bowl.
- Add egg, milk and butter to bowl.
- Mix until combined – approx. 1 minute on slow speed.
- Scrape down mix for a further 2 minutes on medium speed.
- Pour approx. 540g into x 2, 10” lined round tins.
- Bake at 150oC for 30-35 minutes.
- Leave to cool on a wire rack.
- In a separate mixing bowl, whip double cream & vanilla extract until thickens but not too far like Chantilly cream.
- Once cakes are cool, spread the freshly whipped cream and 150g of strawberry jam on one cake and top with another cake creating a two-tier Victoria sponge.
- Dust top with icing sugar and quartered strawberries to finish.
Chef’s Tip:
Cooking times and temperatures may vary depending on type of oven used.
Icing sugar can be added to the double cream when whipping for extra sweetness.