Fruity Victorian Sponge Cake Recipe
This fluffy English Victorian sponge cake recipe combines fruit with fresh cream and a dusting of icing sugar for a great idea for a PTA meeting.
6 oz. butter, softened
6 oz. white sugar
6 oz. self-raising flour
1 tbsp. milk
8 oz. cream cheese
1 oz. icing sugar
4 oz. Winter berries of choice, blackberries, cranberries, etc.
icing sugar to dust
Preheat oven to 350 F (180 C). Using a food processor, combine butter, sugar, eggs, flour and milk. Beat until smooth. Pour into two silicon paper lined shallow cake pans. Bake for 25 minutes. Allow to cool in pan and turn out onto a wire rack.
Meanwhile, using the food processor, combine the cream cheese and the icing sugar. Mix until creamy and smooth. Spread cream cheese mixture across one cake. Top with fresh berries and seal with final cake. Press gently to ensure even coverage of cheese mixture. Serve cold dusted with icing sugar.