Victoria(ish) sponge dessert recipe
 Elevate the classic cake to new heights with this light and fluffy yeasted savarin version, strewn with strawberry sauce and buttercream. You will need a piping bag fitted with a nozzle of your choice for this recipe. ½ vanilla pod, split90g/3¼oz caster sugar½ lemon, juice only ½ vanilla pod, split 90g/3¼oz caster sugar ½ lemon, juice only 3 free-range eggs5g dried yeast1 tsp runny honey125g/4½oz plain flour125g/4½oz caster sugar75g/2⅔oz salted butter, melted 3 free-range eggs 5g dried yeast 1 tsp runny honey 125g/4½oz plain flour 125g/4½oz caster sugar 75g/2⅔oz salted butter, melted 450g/1lb strawberriesicing sugar, to taste 450g/1lb strawberries icing sugar, to taste 100g/3½oz unsalted butter120g/4½oz icing sugar 100g/3½oz unsalted butter 120g/4½oz icing sugar 300g/10½ oz fresh strawberriessmall mint sprigsicing sugar, to dust 300g/10½ oz fresh strawberries small mint sprigs icing sugar, to dust Method Lightly grease and flour eight round doughnut ring savarin moulds and set aside.To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm.To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth.Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds.To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside.To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve.