Juliet Sear Prosecco & Strawberry Cake
This delicious sponge cake is a real showstopper, but so easy to make with the Carr’s Victoria Sponge Cake Mix. You can even cheat if you like buy using some shop bought frosting to save time and leave out the prosecco syrup. This type of covering is called a ‘naked’ finish which is really simple to achieve, all you need to do is spread the frosting over the cake layers to sandwich then spread a thin layer all over the top and sides and scrape the excess off to leave some of the sponge showing through
2 x packs Carr’s Victoria Sponge Mix 425g
200ml Oil or 200g Butter
for the prosecco syrup (optional)
150g caster sugar
for the frosting:
250g soft unsalted butter
2 tsp Vanilla bean paste
500g Icing sugar, sifted
for the filling:
150g strawberry jam
for this recipe you will need 3 x 8” round cake tins, lined with baking paper on the bottom and sides (or bake in batches)
Bowl and wooden spoon (or you can use an electric hand whisk or stand mixer if you prefer for making the frosting)
A cake turn table is super helpful to get the coating smooth as you can spin the cake around or simply do it on a large plate
Medium sized palette knife
- Preheat the oven to 190C (170C Fan/Gas Mark 5).
- Mix the cake mixes according to the pack instructions.
- Divide the batter into three and pop into the cake tins.
- Bake for around 20-25 mins until the sponges are light and springy, light golden and cooked in the centre completely.
- While these are baking, make the syrup. Gently heat the prosecco in a saucepan, stir in the sugar until dissolved, then simmer gently for 4 to 5 minutes or until it has reduced to around ½ the volume and thickened slightly. Leave to cool.
- Leave the cakes to cool in the tins for 5 mins, then turn out onto a wire rack, remove the paper, brush the sponges generously with some of the cooled syrup and allow to cool.
- While the cakes are cooling, make your frosting. Beat the butter until very creamy and smooth, for a minute or so. Gradually add the icing sugar, beating slowly, and then once mixed, beat well for a minute. Continue until you have a light and fluffy buttercream. Lastly, beat in a couple of tablespoons of the prosecco syrup to loosen a little.
- Place the first layer onto your plate or stand add a splodge of buttercream to stick it in place, making sure the side that was in the bottom of the tin is stuck to the plate and the top/trimmed side is upwards to take in the syrup. Drizzle all over the layer with syrup and then spread over with half of the jam.
- Spread over a layer of buttercream, use about 150g.
- Add the second layer, the part that was in the tin bottom side down and repeat with more syrup, the rest of the jam and a further 150g of frosting.
- For the last layer, brush over the top of the cake, then invert it onto the first two layers, so the smooth flat part that was at the bottom of the tin is uppermost. Firmly press the cake layers together and check they are all in line and as neat as possible.
- With a palette knife, dollop the rest of the frosting on top of the cake, spread over the top and sides until it’s all covered and the gaps between the cake layers are filled.
- If using chocolate dipped strawberries, simply melt white chocolate and dip strawberries into the chocolate and set to dry. Add to the top of the cake and if you want to be extra fancy, use a little edible gold leaf around the cake and on the strawberries.
To Decorate Your Juliet Sear Prosecco & Strawberry Cake
Decorations for the cake are all optional – you can leave it simply plain or just dress with fresh strawberries, or if you want to add extra pizzazz, I’ve used 100g melted white chocolate to dip my strawberries in and some gold leaf.