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Wash in hot soapy water, rinse and dry.
Strawberry and Blueberry Victoria Surprise.
We recommend an all-in-one sponge mix:
7in Victoria Surprise:
Line the centre of the bases with 5½in (14cm) discs of greaseproof paper. Butter and flour the tins and bases.
Mix together two large eggs, 1 tsp baking powder, 4 drops of vanilla essence, 4oz (110g) each of caster sugar, butter, and self-raising flour. Spread the mix evenly across the pan. Bake at 180°C for 20 to 25 minutes until well risen and golden brown.
Allow to cool for 10 minutes before turning out.
For the filling, spread creme fraiche into both sponges, then over-fill one half with fresh strawberries and blueberries. Flip the other sponge over and onto the filled half and gently but firmly press them together. Ice with melted chocolate and chill before serving.
AFTER USE: HAND WASH ONLY - NOT SUITABLE FOR DISHWASHERS
8in Victoria Surprise:
Line the centre of the bases with 6½in (16cm) discs of greaseproof paper. Butter and flour the tins and bases.
Mix together three large eggs, 1 tsp baking powder, 4 drops of vanilla essence, 6oz (175g) each of caster sugar, butter, and self-raising flour. Spread the mix evenly across the tin. Bake at 180°C for 20 to 25 minutes until well risen and golden brown.
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