White Chocolate Victoria Sponge Cake

METHOD

For the sponge:

1. Preheat the oven to 170°C, and line three 6” cake tins with non-stick baking paper.
2. In a medium bowl, add the flour, baking powder, and White Hot Chocolate powder, then whisk together to combine.
3. In a separate bowl or stand mixer add the eggs, sugar and vanilla and beat on high for around 5 minutes until the mixture looks thick with a mousse consistency.
4. Slowly drizzle in the oil then continue whisking the mixture for another minute.
5. Add 1/3 of the flour mixture and a 1/3 of the buttermilk and mix until just combined then repeat with the other two thirds and mix until the batter is smooth.
6. Split the mixture between the prepared cake tins and then bake for 40-45 minutes or until a skewer comes out clean.
7. Once baked leave the cakes to cool completely on a wire rack.

For the White Chocolate Fudge Icing:

1. Add the milk to a non-stick saucepan and whisk in the flour over a medium heat until the mixture thickens. Stir in the chocolate and vanilla and mix until the chocolate has melted then leave to one side cool.
2. Using a hand mixer or standing mixer, beat the butter and sugar together until they're light and fluffy, then beat in the cooled chocolate mixture and hot chocolate powder until you have a smooth icing.

To decorate:

1. Place one cake layer onto your cake board or cake stand and pipe rounds of the icing around the edge of the sponge then fill the centre. Top with a spoonful of strawberry jam then add sliced fresh strawberries around the edge.
2. Repeat with the second layer.
3. Decorate the top with piped icing and decorate with more fresh strawberries and grated white chocolate.
4. Serve freshly decorated with a pot of your favourite tea.