This is a great cake to share with friends! Yummy chocolate sponge with delicious strawberry buttercream and icing, and a layer of strawberry jam.
I make this sponge like a classic Victoria Sponge recipe and just add cocoa powder.
Ingredients:
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g Gluten Free self-raising flour
- 1 tsp Gluten Free baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- Strawberry Flavouring
- Strawberry jam
- Red food colouring
For the icing
- 100g butter, softened
- 140g icing sugar, sifted
- Strawberry Flavouring
- Red food colouring
Method
STEP 1
Heat oven to 190C/fan 170C/gas 5. Line two 20cm sandwich tins with non-stick baking paper.
STEP 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 200g Gluten Free self-raising flour, 1 tsp Gluten Free baking powder. This makes a crumbly mixture.
In a separate small bowl, beat the 4 eggs and 2 tbsp milk.
STEP 3
Add the egg/milk mixture a third at a time and mix in well. I find hand mixing produces fluffier sponge, but if you want to use an electric mixer, then of course, feel free!
STEP 4
Add 3 tbsp of cocoa powder and mix well.
STEP 5
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
STEP 6
Bake for about 20 mins until the cake springs back when pressed.
STEP 7
Turn onto a cooling rack and leave to cool completely.
For the filling:
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and drop in half a teaspoon of strawberry flavouring and a teaspoon of red food colouring.
Spread a layer of Jam over the top of one of the sponges, then carefully add the buttercream on top of the jam, a spoonful at a time. Use a butter knife to carefully spread the buttercream to the edges of the sponge to give an even covering.
Finally, for the icing:
Mix icing sugar with cold water, adding the cold water a couple of drops at a time. Add half a teaspoon of red food colouring and half a teaspoon of strawberry flavouring. The consistency you are looking for is for your teaspoon to stand unaided in the bowl!
Once the correct consistency is achieved, spoon the icing on top of the cake. Use a butter knife to carefully spread the icing, taking care not to pull the surface of the sponge. Tip – keep a cup of cold water handy and keep dipping the knife into the water to help the icing spread.
Decorate with whatever sprinkles/decorations you want!