Scrumptious Victoria Sponge!
This delightful sponge cake recipe is a classic treat that will bring joy to any occasion. With light and fluffy layers and a sweet filling of whipped cream and strawberry jam, this cake is perfect for sharing with loved ones. The simple steps and wholesome ingredients will guide you through creating a delicious and decadent dessert that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 225g (8oz) unsalted butter or margarine
- 225g (8oz) castor sugar or vanilla sugar (rose petal sugar)
- 4 large eggs
- 225g (8oz) self raising flour
- 1 tsp baking powder
- 2 tblsp of milk or water to add if necessary
- For the filling
- 425ml (3/4 pint) whipped cream
- sugar
- strawberry jam
- 2 x 20cm (8 inch) sandwich tins
Instructions
- Before you do anything else, pre-heat the oven to 182 degrees C/360 degrees
- F/Gas mark 4_. Prepare two 20cm (8inch) sandwich tins by greasing them
- thoroughly and lining the base with non stick parchment. Make sure that all the
- ingredients are at room temperature.
- â Place the butter in a mixing bowl and beat it until it is pale and light. Add the
- sugar and continue beating until it's light and fluffy. Break the eggs into a
- separate bowl and beat them lightly.
- Add the eggs a spoon at a time to the batter mix, beating in each addition thoroughly before adding the next.
- Sift the flour and baking powder together. Use a large metal spoon, fold in the sieved
- flour to the egg and butter mixture. The mix should now be ready.
- Divide the mixture equally between the two prepared tins. Tap the tins down
- gently to expel any large air pockets and level the cakes. Place into the preheated
- oven for 25-30 minutes.
- When ready, cool on a cooling wire rack and remove the baking parchment.
- When completely cool, prepare the filling with the strawberry jam and cream
- and sandwich the two sponges together.
Yield
Serves 10
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