Chocolate & Strawberry Victoria Sponge Cake made with MILKYBAR®
Delight with a stunning MILKYBAR® Chocolate & Strawberry Victoria Sponge Cake, a p blend of classic British baking and modern flavours.
Infused with our MILKYBAR® White Chocolate Mix-ins and fresh strawberries, this cake is an irresistible addition to your spring menu.
This classic Victoria sponge features a light texture enhanced by MILKYBAR® sweetness. Layered with whipped cream and fresh strawberries, it offers a refreshing contrast.
opped with piped cream, strawberries, and MILKYBAR® White Chocolate Mix-ins, each slice is a treat that works well as a dessert recipe in a restaurant menus or Cafe.
- 200g baking spread
- 200g caster sugar
- 200g eggs
- 200g self-raising flour
- 50g MILKYBAR® Chocolate Mix-in
- 250ml Whipping cream
- 50g Icing sugar
- 5g Vanilla paste
- 250g strawberries, sliced
- 250g strawberries
- 50g MILKYBAR® Chocolate Mix-in
- 20g icing sugar
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1To Make The Sponge: In a mixing bowl, cream together the baking spread and caster sugar until the mixture is light and fluffy. Gradually add the eggs to the creamed mixture, mixing well to combine.
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2Sift in the self-raising flour and gently fold through, along with the MILKYBAR® Chocolate Mix-in, until well combined.
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3Divide the batter evenly between two 20cm (8-inch) round cake tins lined with parchment paper.
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4Bake in a preheated oven at 160°C (320°F) for 35 minutes, or until a skewer inserted into the centre comes out clean.
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5Once baked, remove the cakes from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
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6To Make The Filling:In a mixing bowl, whip the whipping cream with the icing sugar and vanilla paste until soft peaks form
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7Assemble The Cafe: Place one half of the cooled sponge on a serving plate. Spread the whipped cream generously over the top. Arrange the sliced strawberries evenly over the whipped cream and gently place the second sponge on top.
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8Using a piping bag, pipe the remaining whipped cream around the edge of the cake for a decorative finish.
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9Place the whole strawberries on top of the cake, sprinkle the remaining MILKYBAR® Chocolate Mix-in over the top and dust lightly with icing sugar before serving.
This Chocolate & Strawberry Victoria Sponge Cake can be made into cupcakes by dividing the batter evenly among a lined cupcake tray, filling each cup about two-thirds full. Bake at 160°C for approximately 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Follow the recipe to finish
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1387 kJ 333 kcal |
1993 kJ 478 kcal |
2000 kcal |
24% |
|
Fat |
20.9 g |
30.0g |
70 |
43% |
|
of which: saturates |
12.6g |
18.1g |
20 |
91% |
|
Carbohydrate |
31.4g |
45.2g |
260 |
17% |
|
of which: sugars |
21.5g |
31.0g |
90 |
34% |
|
Fibre |
1.6g |
2.3g |
- |
- |
|
Protein |
3.9g |
5.7g |
50 |
5% |
|
Salt |
0.19g |
0.28g |
6 |
5% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1993 kJ 478 kcal |
30.0 g | 18.1 g | 31.0 g | 0.28 g |
| 24%* | 43%* | 91%* | 34%* | 5%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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