Classic Victoria Sponge with an Eton Messy Middle
Recipe By Jennie Palmer

    Ingredients

  • 6oz Yorkshire Rapeseed Oil
  • 6oz Self Raising Flour
  • 6oz Caster Sugar
  • 3 large eggs
  • Vanilla Essence
  • 450ml Double Cream, whipped
  • A handful of fresh chopped strawberries
  • A handful of fresh blueberries
  • A handful of fresh raspberries
  • 3 Crushed meringue nests

Method

Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into 2 greased sponge tins and bake at 180C until cooked through (usually about 20/25 mins depending on your oven)
Once cooked allow to cool slightly and remove from tins.
For the filling, whip the cream and add the fruit and crushed meringue. You can also add crumbled white or bitter chocolate for a change. Wait until the sponge is cooled fully before adding the filling.
Dust the top with icing sugar to finish.

Suitable for vegetarians.

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