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138

Prep: 10 minutes
Cook: 45 minutes
Serves: 9

New

Victoria Sponge

This classic cake is so easy in the CleverChef Pro. And with the non-stick inner pot it’s easier to clean up than any other method!

Pro Tip: It’s worth letting the butter come up to room temperature so it’s easier to work with. Top with a dusting of icing sugar and some chopped strawberries to decorate.

Ingredients

  • 4 eggs
  • 200g caster sugar
  • 200g butter (plus more for greasing)
  • 200g self-raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla essence

For the filling:

  • 100g butter
  • 140g icing sugar
  • ½ jar of strawberry jam

Suitable for: CleverChef Pro 5.7LCleverChef Pro 4.8L

The Method

Crack the eggs into a mixing bowl and beat together with the sugar and butter until you have a thick pale mixture.

Add the flour, baking powder and vanilla essence and mix to combine.

Grease the inner pot with some extra butter then pour in the mixture.

Close the lid and with the pressure release valve open, select the PRESSURE COOK function and then the BAKE CAKE program then press START.

When the program has finished, carefully tip out your cake and transfer to a cooling rack.

While your cake cools, mix together the butter and icing sugar to make your butter cream filling.

Once cooled, carefully slice in half and generously spread the jam on one half, cream on the other, then put back together to complete your cake.

Enjoy with a cup of afternoon tea!

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