Name: Yogurt and summer berry Victoria sponge
Total time: 4500 s
Yield: 8
Ingredients: 175 gram butter; 275 gram caster sugar; 3 large egg; 175 gram yogurt; 275 gram self-raising flour; 1 teaspoon bicarbonate of soda; 300 millilitre double cream; 1 punnet raspberry; 1 punnet strawberry

Step 1

Preheat the oven to 190°C/170°C fan/ gas mark 5. Grease 2 x 18cm cake tins with butter and line the bases with greaseproof paper.

Step 2

Using a stand mixer with the paddle attachment or an electric whisk, beat together the butter (175 g) and sugar (275 g) until pale and light. Gradually whisk in the eggs (3) , beating well after each addition. Stir in the yogurt (175 g) .

Step 3

Sieve the flour (275 g) and bicarbonate of soda (5 g) before folding into the wet ingredients. Divide between the 2 cake tins and bake for 30-35 minutes, until risen and a skewer comes out clean. Allow to cool in the tins for 5 minutes before removing from the tins and cooling completely.

Step 4

Whisk the cream (300 mL) to soft peaks. Spread the crushed rasperries (1 punnet) over the first cake then top with half of the cream. Scatter over some of the reserved raspberries and the quartered strawberries (1 punnet) followed by a further quarter of the cream, then top with the second cake. Top with more cream and the leftover berries to serve.

Yogurt and summer berry Victoria sponge

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