Name: Berry and honey Victoria sandwich cake
Total time: 3600 s
Yield: 10
Ingredients: 175 gram butter; 175 gram caster sugar; 3 egg; 175 gram self-raising flour; 1 1/4 teaspoon baking powder; 250 gram strawberry; 3 tablespoon strawberry jam; 100 gram icing sugar; 200 gram butter; 100 gram honey

Step 1

Preheat the oven to 180ºC/160ºC fan/gas mark 4.

Step 2

Grease the inside of both cake tins well. Cut 2 circles of greaseproof paper to fit and use them to line the base of the tins.

Step 3

Using a handheld beater or stand mixer, beat together the butter (175 g) , sugar (175 g) , eggs (3) , flour (175 g) and baking powder (5 g) in a large bowl. Once combined, beat for a further 2 minutes until smooth.

Step 4

Divide the cake batter between the 2 tins and roughly level the surface of each with a spoon or spatula. Then bake in the preheated oven for 25-30 minutes until the cakes are well risen, golden and springy to the touch.

Step 5

Carefully run a knife round the edge of the cakes then carefully tip them upside down to remove them from their tins. Remove the greaseproof paper and leave them to cool.

Step 6

Make the honey buttercream by beating together the icing sugar (100 g) and butter (200 g) until smooth. Then add the honey (100 g) and beat again until combined.

Step 7

To assemble the cake, spread the top of one cake with the strawberry jam (60 g) then cover the jam with the strawberries (250 g) . Don’t forget to save some to decorate the top of the cake.

Step 8

Carefully place the second cake on top of the first one. Cover the top of it with the honey buttercream and the remaining strawberries.

Berry and honey Victoria sandwich cake

RECIPE

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For the buttercream

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