Victoria Sponge Cake
- Preparation and cooking time
- Total time
- More effort
- Serves 12
Ingredients
- 225g Self Raising Flour
- 225g Unsalted Butter
- 225g Castar Sugar
- 4 Eggs
- 2 tablespoons of Vanilla Essense/Extract.
- 2 cups of British Whipping Cream
- 6 tablespoons of Jam of your choice or fresh strawberries.
Method
- STEP 1MAKE SURE YOU MIX EVERYTHING AT A MODERATE SPEED IF USING ELECTRIC MIXER, IF MIXED TOO FAST
- STEP 2CAKE BECOMES FIRM - ITS ALL ABOUT AIR IN THE MIX.
- STEP 3Preheat oven to 180C/350F/Gas 4
- STEP 4Mix butter and sugar together until creamy and lump free using either an electric mixer or hand mixer.
- STEP 5Beat eggs and add vanilla essense/extract.
- STEP 6Add eggs to the mix and mix until creamy.
- STEP 7Then add the flour slowly whilst mixing.
- STEP 8The mix is ready when its of a dropping consistency. Dip a spoon into the mixture and see if it drops off it easily.. if it does, it's ready.
- STEP 9Grease a deep cake tin with butter and add mixture. Cake takes around 45mins to cook. Dont be tempted to check it before around 25 mins time. The less you open your oven the better.
- STEP 10NOW TO MAKE THE FRESH CREAM.
- STEP 11Pour two cups of British Whipping Cream into a mixing bowl and mix on a moderate speed. Add 3 tablespoons of sugar whilst mixing.
- STEP 12The cream is ready when soft peaks form on top.
- STEP 13Be carefu not to mix too much otherwise it will turn to butter.