Cook Time
25-30 minutes
Did you know the Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea!
Ingredients
200g British Blossom Honey
225g Salted butter
4 Eggs
250g Self Raising Flour
0.5 tsp Bicarbonate of soda
150g Creme fraiche
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25g Welsh British Blossom Honey
350g Fresh strawberries to serve
For the sponge:
For the filling & decoration:
Directions
Preheat the oven to 170ºC conv /150ºC fan. Grease and line 2 18cm spring-form round cake tins.
Beat the butter and honey together until well combined. Sift together the flour and bicarbonate of soda and set aside
Crack the eggs into the mixture, mixing well. If the mixture looks like it may split add in a spoon of flour and mix again.
Sift in the remaining flour and fold gently with a metal spoon until well combined.
Divide the mixture between the 2 tins making sure the tops are smooth. Place into the centre of the preheated oven and bake for approx. 25 - 30 minutes and then leave to cool on a rack.
Once cool pour the crème fraiche into a bowl and whisk. Gently fold in the honey to taste and set aside.
Place one half of the sponge onto a serving plate and gently spread over the honey crème fraiche.
Enjoy your coronation celebrations with the perfect Honey Victoria sponge!