CLINK, CLINK, CHEERS!

Strawberry & prosecco cake

Prep time: 1 hour Cook time: 30 minutes Serves: 16-20

INGREDIENTS

For the sponge

• 2 x packs Carr’s Heavenly Victoria Sponge Mix 425g • 6 eggs • 200ml oil or 200g butter • 200ml water

For the prosecco syrup (optional)

• 300ml prosecco • 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

To decorate (optional)

• Fresh strawberries • 100g melted white chocolate (to dip the strawberries in) • Gold leaf

METHOD

1 Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Mix the cake mixes according to instructions and divide the batter into three cake tins lined with baking paper.

2 Bake for around 20–25 minutes until the sponges are light and springy and cooked in the centre.

To make the syrup, gently heat the prosecco in a saucepan and stir in the sugar until dissolved, then simmer gently for 4–5 minutes until it has reduced to around ½ the volume and