Eton Mess Victoria Sponge (15 slices)

A combination of two favourite British puddings

Ingredients        

For the sponge

300g unsalted butter
250g (9 3/4oz) golden caster sugar
5 medium eggs
1 orange, zested and juiced
280g (9 3/4oz) self-raising flour
1 tsp baking powder
1 tbsp milk

For the syrup

3 lemons, 1 zested and 3 juiced 1 orange, juiced 100g (3oz) caster sugar

For the filling

400g strawberries, hulled and quartered Zest of ½ lemon 6 tbsp icing sugar 500ml double cream 300g raspberries 16 plain mini meringues, 6 kept whole and the rest broken into pieces Mint leaves to decorate (optional)

Method

Step 1: Preheat the oven to gas 4,180°C, fan 160°C, and line three 20cm cake tins with baking paper. Add the butter and sugar to a large bowl and whisk together until smooth. Gradually add the eggs and the orange zest, beating well between each addition.
Step 2: In a different bowl, whisk the flour and baking powder together, then sift over the other mixture and fold through.
Step 3: Add 2 tbsp orange juice and a splash of milk to the combined mixture and fold through.
Step 4: Once the consistency is smooth, evenly divide between the three tins. Place in the oven for 25 minutes until golden, and a skewer comes out clean.
Step 5: Meanwhile, make the syrup. Pour 3tbsp lemon juice, the zest of 1 lemon, 3tbsp orange juice and the caster sugar into a small pan. Simmer on a low heat until the sugar has dissolved. Brush the syrup over the tops of the cakes, then leave to cool.
Step 6: Place the strawberries and in a bowl with the remaining lemon juice and 3 tbsp icing sugar. Mix well then drain the juice. Set aside for drizzling.
Step 7: For the filling, whip up the double cream with the remaining icing sugar. Place a third of the mixture into a separate bowl and set aside (for the topping). Mix three-quarters of the macerated strawberries, 200g of the raspberries, and the broken meringues with the double cream.
Step 8: Spread half of the filling over one sponge. Sandwich with a second sponge, then repeat with the remaining filling and sponge.
Step 9: Place the remaining cream, strawberries, and raspberries on top of the cake. Add the whole meringues and mint leaves.

Drizzle with the strawberry juice and serve!

Recommended Cooking Equipment

• Kitchen scale
• Cake tins
• Stand mixer or electric hand whisk
• Juicer