Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, victoria sponge cake with creme fraiche and fruit topping. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Victoria Sponge Cake with Creme Fraiche and Fruit Topping is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Victoria Sponge Cake with Creme Fraiche and Fruit Topping is something that I have loved my entire life.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Remove from the oven and let it cool. Cut the cake in half and sandwich with half the contents of Creme Fraiche. Top up with the rest of Creme Fraiche and the fruit.

To get started with this recipe, we must prepare a few ingredients. You can cook victoria sponge cake with creme fraiche and fruit topping using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Victoria Sponge Cake with Creme Fraiche and Fruit Topping:

1. Get flour
2. Make ready caster sugar
3. Make ready margarine
4. Take large eggs
5. Take baking powder
6. Prepare salt
7. Get for the topping
8. Prepare Creme Fraiche
9. Make ready cup icing sugar
10. Make ready Some fruit to decorate

For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter. Victoria sponge cakes traditionally are two layers of buttery yellow cake, sandwiching layers of cream and jam. I like to mix it up, maybe putting the fruit on top, or changing the jam to a rhubarb-raspberry-peach-saffron compote, or topping it with fresh berries, or adding in some sourness of creme fraiche in the cream.

Steps to make Victoria Sponge Cake with Creme Fraiche and Fruit Topping:

1. For the cake, place all the ingredients in a bowl and mix together using an electric hand mixer. Mix well into a soft batter.
2. Pour the mixture into a well greased sandwich tin and bake at 180 degrees centigrade for 35-40 minutes, the cake should be golden brown. Remove from the oven and let it cool.
3. Cut the cake in half and sandwich with half the contents of Creme Fraiche. Top up with the rest of Creme Fraiche and the fruit.
4. Enjoy ladies day

Victoria sponge cakes traditionally are two layers of buttery yellow cake, sandwiching layers of cream and jam. I like to mix it up, maybe putting the fruit on top, or changing the jam to a rhubarb-raspberry-peach-saffron compote, or topping it with fresh berries, or adding in some sourness of creme fraiche in the cream. The cakes are like beautiful slates for painting on–little flourishes go. A Victoria sponge must be the most classic of all English cakes (although now I've put that in writing I'm sure I will face a barrage of complaints from fruit cake and coffee and walnut cake lovers). It is so simple but so easy to get wrong.

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