Victoria Sponge cake

Ingredients for cooking

100 gr sugar
100 gr Trevalli butter
2 eggs
100 gr flour
8 gr baking powder
1 pinch of salt
Grated lemon peel
1 tbsp Trevalli whole milk
25 gr sugar
20 gr water
20 gr orange liqueur
50 gr lemon jam
80 gr shredded white chocolate or chocolate drops
200 ml Hoplà for whipping with sugar
Strawberries
White chocolate curls

Preparation

Preheat the oven to 185°; butter and spread flour in the mould.

In a big bowl, whisk all the ingredients of the cake, until you have a homogeneous batter. Pour the batter in the mould and bake for 15-18 minutes (make the skewer test). Take the cake off the oven and let it chill at room temperature.

Soaking Syrup: simmer the ingredients for 4 minutes and let them chill.

Filling: whip the Hoplà for whipping with sugar and add the shredded white chocolate (or drops).

With the specific cake-lever cut the cake in a half and wet the discs with the soaking syrup. Place the base of the cake on a plate; spread the jam on it and pull out the filling from a pastry bag with the round tips on (save 1/3 of the filling for the top). Place with the second cake disc on the cream and cover the cake with the remaining part of the filling.

Decorate with strawberries and white chocolate curls.

Images and recipe by