*Rachel's Victoria Sponge*
Serves 8 A delicious sponge filled with a yogurt cream filling, jam and fresh berries. From the people at Rachel's. 5 large free rane eggs 150g of caster sugar (3/4 cup) few drops vanilla 150g flour, sifted (1 cup plis 1 1/2 TBS) 100ml vegetable oil (3 ounces) 200ml whipping cream (6 ounces) 100g Rachel's low fat Rhubarb yogurt (6 1/2 TBS) 4 TBS strawberry conserve 150g fresh strawberries, sliced (1 cup) icing sugar to decorate Preheat the oven to 180*C/350*F/ gas 4. Butter and line 2 8-inch round cake tins. Whisk the eggs, sugar and vanilla together with an electric whisk. The mixture should double in volume and leave a trail. Using a large metal spoon, add half the flour and gently fold in. Follow this with half the oil and then add the remaining oil and flour. Pour the batter into each tin evenly. Bake for 35 minutes, untul golden and springy to the touch. Allow the sponges to cool slightly in the tins and then tip out onto a wire rack to cool completely. Once the sponges have cooled, whip the cream until soft peaks form and gently fold in the yogurt, trying to achieve a ripple effect. Sandwich the cakes together by spreading first the strawberry conserve, then adding the sliced strawberries and finally the cream and yogurt mixture. Dust with icing sugar and serve, or chill until required. |
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