Victoria Sponge Cake
Although a Victoria sponge cake contains equal amount of butter/ margarine as the flour, but this recipe involves no fat for the sponge. This straight away makes the cake fairly healthy. Plus we will avoid using double cream. Instead we will use ricotta cheese.This recipe serves 4. So here are the Ingredients for a healthy Victoria sponge cake
Sift together the flour and baking powder. Beat eggs and sugar till the mixture become pale yellow and leaves a trail when lifted. This is best done using an electric whisk or stand mixer. To this add half of the sifted flour and fold gently. Then add the rest of the flour and again fold gently. Remember to fold gently as we want to retain the air in the mixture for the sponge. Put this mixture into a 7" x 7" lined cake tin. Bake in a preheated oven at 180° C for 25 minutes. Do a skewer test to check if it's done. Invert on a cooling rack and let it cool completely. To decorate 15-20 Strawberries (sliced into half) You can use any other fresh fruits as well. Slice the cake into two halves, horizontally. Use a sharp knife and while cutting apply little pressure on the cake with your free palm. With a butter or palette knife, spread the cheese on one half of the cake. Place as many strawberry slices as you want. Sandwich this with the other half. Repeat with ricotta and strawberries or leave the top layer like that. Since we are not using any whipped cream on this cake, you might find it is a bit dry. Hence, you can serve this with some custard (ready made - any flavor). If you are happy by just cutting down on the fat for the basic sponge, then you can go all out and whip some 100ml of double cream and use that instead on the ricotta cheese. This cake will turn out to be amazing. Enjoy!!!
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