A lovely revamp of an old school Victoria sponge. Keep birthdays and parties delicious but junk free with this beauty. This is a fabulous celebration cake and looks the part for any occasion, as well as dinner parties and afternoon tea! It was invented for a girl who doesn't like cake - but is wild about berries and cream - this was a breakthrough! Honey is a delicate and delicious addition in sponge and with some vanilla cream, and tons of fresh fruit is way sweet enough.
Oven at 180
Melt the butter with the honey, and leave off the heat to cool slightly. Whisk eggs with an electric whisk til smooth and pale. Fold in the vinegar and vanilla and slowly add the butter mixture. Sift flour, baking powder and pinch of sea salt slowly into wet mixture, don’t over mix as it will become dense.
Pour into lined 8/9inch cake tin. Cook for 20-30 minute in the centre of the oven until golden brown on top and skewer comes out clean.
For the topping, whip the cream until fluffy, add vanilla and honey gradually, and keep whipping until firmenough to spread. Leave in fridge until cake has cooled.
Slice cake through the middle and spread with 1/3 of the cream and dot with chopped berries. Put the top half on and spread thickly with the remaining cream and decorate with berries. Enjoy!
- 4 Eggs
- 250g (GF) Self-Raising Flour
- 250g Butter (Coconut Oil)
- 1 ½ tsp Baking Powder
- Sea Salt
- 1 tbsp Vanilla
- 4 tbsp Raw Honey
- 1 tsp Apple Cider Vinegar
- 1 pot 285ml Double Cream (coconut Cream)
- 1 tbsp raw honey
- 1 tsp vanilla bean paste/powder
- 350g assorted seasonal berries
- 250g redcurrants