Victoria sponge cake is cake named after Queen Victoria who ate a slice of sponge cake with her afternoon tea. The cake is usually filled with raspberry jam and double cream filling and no frosting on top.
¼cupstrawberry conserve1 cup strawberries cooked with a teaspoon sugar and 2 tbsp water for few minutes
½cupstrawberrieshalved
½cupblueberries
Instructions
Preheat oven to 350 °F and line two 8" round tins with parchment paper or grease and flour them.
In a mixing bowl sift together spelt flour, semolina, baking powder and salt a couple of times.
In another bowl add coconut oil, coconut milk and coconut cream. Stir and add coconut palm sugar and vanilla. Whisk for 2 minutes.
Add the flour mixture into the coconut mixture in two batches. Gently fold in all the ingredients until combined.
Divide the batter into two cake tins (I did not have two tins of the same size so I baked in one and sliced the cake.)
Bake in preheated oven for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
Remove the cake from pan and cool before filling cream.
Melt the coconut cream in a saucepan and remove from heat.
Whisk together the coconut cream, vanilla and honey together until light and creamy. Place it into the refrigerator covered with cling wrap to set.
Once cake is cooled and filling is set. Spread one cake with cream filling and add strawberries conserve on top oof it.
Top with second cake and spread more cream fillings and fresh strawberries and blueberries.
Notes
The coconut cream can be collected from the refrigerated cans of coconut milk which solidifies. The cream loosens if placed at room temperature. Always store the cake in refrigerator.