New Recipe: James Martin’s Strawberry Sponge | This Morning

It’s the ultimate rainy bank holiday treat, a classic, foolproof recipe that will be a staple – James’ Victoria Sponge. 


Butter, for greasing

For the sponge

8 medium eggs

250g caster sugar

50g melted butter

250g plain flour

To fill

1 jar strawberry jam

400ml double cream, whipped

To decorate

Icing sugar, to dust

12 large strawberries

150g caster sugar, heated to a caramel


1. Preheat the oven to 180C/Fan 160. 

2. Grease 2 x 20 cm springform tins lightly with butter and line the base with baking parchment paper.

3. In an electric mixer, whisk the eggs and sugar to a ribbon stage, then fold in the butter and the flour.

4. Divide the mixture evenly between the 2 tins, place onto a baking tray and bake for 30 minutes. When done, cool in the tins for 5 minutes then place onto a cooling rack.

5. Sit one of the cake sponges on a stand and then top with the jam and the cream, then carefully sit the other cake on top. Dust with icing sugar, dip the strawberries in the caramel and sit on top.

Source by [author_name]

Add Comment