A little writing icing Pipettes (with your choice of juice)
4 tbsp Strawberry or Raspberry jam
300g whip cream
How to make aga victoria sponge
Use a palette knife to temper the chocolate and spread it onto a piece of baking paper. Once the chocolate is almost set, cut five circles of 6 cm each and place them in the refrigerator to cool. This is a good idea to have a few spares in case one break.
Once set, decorate each piece with writing icing. Then, use a sharp point knife to gently twist each one until it has a small hole. Take care not to crack the chocolate.
Preheat oven. Gas 5/ 190°C or 375°F
Add 225g of butter. Mix all ingredients in a large bowl. Beat until soft, smooth, and pale in color
Mix in the caster sugar until well combined.
Each egg should be added one at a while. Each egg should be thoroughly mixed before you add the next.
One teaspoon vanilla extract and one teaspoon baking powder should be added.
Add the flour to the bowl.
Two 8-inch round cake tins should be lined with baking paper. To make the surface flatter, fill each one with half of the batter.
Now Bake for 20 minutes, or until a skewer inserted into the center comes out clean.
Allow cooling in the tins. Next, run a knife along the edges of each one. Turn upside down and take out the baking paper.
Use a 7 cm round cutter to cut five circles from each one
Sprinkle icing sugar on five circles. These will be your tops.
Turn the five remaining ones over. Pipe the cream in rosettes along the edges of each one with the jam in its center.
Place the cake tops on top of the cake bases gently.
Place a chocolate circle on each cake. Place the pipettes in the juicer and gently push the chocolate hole into it.