Victoria Sponge Recipe sweetened with Pure Maple Syrup

Victoria Sponge Recipe sweetened with Pure Maple Syrup

In this recipe I have sweetened the traditional sponge cake with Pure Maple Syrup only and it works beautifully.

We decorated ours with fresh strawberries and a little icing sugar and it tastes just as gorgeous as it looks.

Ingredients

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

For the filling

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

For decoration

• Fresh strawberries
• Icing sugar, for dusting

Instructions

1. Preheat the oven to 180C, 160C fan, or Gas Mark 4. Grease two 20cm sandwich tins with butter and line the bases with greaseproof paper.
2. Place the softened butter in a mixing bowl and cream using the paddle attachment.
3. Reduce the mixer speed and gradually pour in the maple syrup down the side of the bowl, beating continuously until well combined.
4. Alternate between adding the eggs and the sifted dry ingredients, mixing until just combined. Take care not to overmix.
5. Spoon the mixture evenly into the prepared tins and place on the middle shelf of the oven. Bake for 20 minutes until golden and springy to the touch.
6. Allow the cakes to cool on a wire rack for about 5 minutes, then remove from the tins and leave to cool completely before decorating.
7. Whisk the double cream and maple syrup together until stiff peaks form.
8. Place one cake on a serving plate, spread with strawberry jam, followed by the whipped cream. Top with the second cake and decorate with fresh strawberries and a dusting of icing sugar.