PARMA VIOLET VICTORIA CAKE
Classic victoria sponge with a hint of Parma Violets!
Provided by Elloisa
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to Gas Mark 4-5 (180-190C/ 350-375F).
- Cream together the butter and sugar until light. Gradually beat in the eggs. Don't worry if you cannot remove all the lumps as they can be removed aesily later.
- Sift the flour and Parma Violets into the mixture, fold gentley allowing air into the mixture. If there are still any lumps, lightly flatten the mixture with the back of a spoon.
- Divide the mixture between two greased and lighty floured baking tins. Place in the oven just above the center for 15mins.
- Whilst the cake is in the oven (or is cooling down) add the vanilla extract to the cream and whip till thick and slice the strawberries.
- When the cake is cool layer on the cream and fruit on the base cake, enough to suit yourself, and place the top cake on top. Dust with iceing sugar and sprinkle some blueberries ontop!
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