Victoria sponge with strawberries and white chocolate cream from Sweet (page 96) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • anya_sf on July 03, 2020

    I made 1/2 recipe with one 6" sponge, which baked in 18-20 minutes. The texture was light and lovely, with just the right sweetness. The components were delicious together. I wouldn't have minded more of the cooked strawberries.

  • Jane on May 10, 2020

    This is a lovely celebratory cake. I'm staying with my elderly parents in the UK so we had it for a VE Day celebratory tea. But if I was in the USA I would have made it for Mother's Day. The sponge is very light and combines beautifully with the fresh strawberry jam, sliced strawberries and luscious white chocolate cream. I made it in two loose bottom 20cm tins for 20 mins. If you made the entire mixture in one tin the sides would have to be very high.

  • lou_weez on April 26, 2018

    I made one 20cm cake and while the taste was deliciously familiar, I unfortunately, overcooked it slightly. Oh well, I'd better try making it again.

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