Maple Victoria Sponge Celebration Cake Recipe

Maple Victoria Sponge Celebration Cake Recipe

Our maple version of the classic Victoria Sponge cake with a strawberry jam and maple whipped filling, topped with more maple cream and fruit.

Ingredients

Sponge

• 225g unsalted butter, room temperature
• 
  225g Pure Maple Syrup, Dark Robust
  
• 4 eggs, room temperature
• 225g self raising flour
• 2 tsp baking powder

Maple whipped cream filling

• 300ml double cream
• 
  2 tbsp Pure Maple Syrup, Amber Rich
  
• 6 to 7 tbsp good quality strawberry jam

Decoration

• Strawberries, cut in half
• Blueberries

Instructions

1. Preheat the oven to 180C/160C fan/Gas Mark 4. Grease the tins with butter and line the bottom and sides of two 20cm sandwich tins with greaseproof paper.
2. Place the softened butter in a mixing bowl and cream using the paddle attachment.
3. Reduce the speed of the mixer and gradually pour the maple syrup down the side. Beat continuously until mixed well.
4. Alternate between adding the eggs and the sifted dry ingredients, mixing until combined. Take care not to overmix.
5. Spoon the mixture into the prepared tins and bake on the middle shelf for 20 minutes, or until fully cooked. They should look golden brown and feel springy to the touch.
6. Cool on a wire rack for about 5 minutes before removing from the tins. Allow the cakes to cool completely before decorating.
7. Whisk together the cream and maple syrup until it forms stiff peaks.
8. Place one cake on a plate and spread on the strawberry jam, followed by the maple whipped cream. Sandwich with the second cake, then decorate the top with the remaining maple cream and arrange the fruit to look like a Union Jack flag.