Queen Victoria sponge cake

INGREDIENTS:
For the sponge (20 cm diameter):
100 g all-purpose flour
100 g powdered sugar
100 g butter
2 eggs
½ sachet (of 10 g) baking powder
the peel of 1 orange
vanilla

For the jam*:
300 g forest fruit mix (raspberries, strawberries, blackberries, blueberries, currants)
50 g sugar
50 ml water
100 g white chocolate
* You can also use a ready-made one.

For the cream:
200 ml sweetened liquid cream

For decoration:
strawberries
powdered sugar

PREPARATION:
Sponge
Beat the butter together with the powdered sugar. While continuously beating with the hand mixer add the eggs one by one. When they are well combined add the vanilla and the grated orange peel. Sift the mixture of flour and baking powder onto it. Stir with a spatula and pour the mixture into a cake tin. Cover the bottom of the tin with baking paper. Bake in a pre-heated oven at 180°C for 20-30 minutes. Check whether it is ready with a wooden skewer. Set it aside to chill and once this is done cut it into two.

Jam
Boil the sugar and water until the sugar melts. Add the fruits and keep on boiling it until the whole mixture becomes thick. Remove from the heat and add the white chocolate.

Cream
Whip the sweetened liquid cream.

ASSEMBLING:
Place the first half of the sponge. On top of it spread the jam and cover with the whipped cream. You can also combine the jam and the cream together. Place the second half of the sponge and sprinkle with powdered sugar. Decorate with strawberries and whipped cream.

Queen Victoria sponge cake

Queen Victoria sponge cake

Queen Victoria sponge cake