I baked a three tier Victoria sponge cake with homemade strawberry jam and freshly made cream : FoodPorn
6 huge eggs, room temperature, separated
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 tablespoon lemon zest
1 cup flour, sifted
2 cups double cream
2 tablespoons icing sugar
1 jar excellent high quality strawberry jam
400g recent strawberries
Preheat oven to 175 Celsius. Grease and line the ground of three Eight-inch cake pans with parchment paper. Set apart.
In a bowl with an electrical mixer, beat egg whites on medium pace till foamy. Add 1/four cup sugar and proceed beating till stiff peaks shape. Scrape the meringue in every other bowl. Set apart.
In the similar blending bowl, beat egg yolks and half cup sugar on prime pace till thick and mild in colour, about five mins. Add vanilla, lemon juice and zest. Mix for every other minute.
Sift flour and the rest 1/four cup sugar over best of egg yolk combination. Fold the flour combination within the egg combination, adopted by way of part of the meringue.
Fold the remainder of the meringue into the batter till simply integrated. Pour the batter into the ready pans frivolously and clean the highest.
Bake for 15 to 18 mins or till the muffins are golden brown and a toothpick inserted within the middle comes out blank.
Remove the muffins from the oven and let cool in pan for five mins. Run a skinny knife across the cake edge and position the cake on a twine rack to chill totally.
Whip the double cream and icing sugar till it holds stiff height.
To bring together the cake, position one cake layer to your serving plate and unfold 1/3 of the jam. Spread 1/3 of the whipped cream on best. Place slice strawberries alongside the threshold of the cake, and scatter some within the centre. Top with every other cake layer, adopted with jam, cream and strawberries.
Chill the cake till able to serve. Sprinkle powdered sugar on best earlier than serving.