Victoria Spongecake
A lovely light Victoria Spongecake
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Difficulty and servings
Serves 6
Preparation and cooking times
Put in the fridge to chill
- Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.
- Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined.
- Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.
- Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
- Turn the cake out onto a wire rack and set aside to cool.
- Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.
- To serve, dust with icing sugar and cut the cake into slices.
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http://www.bbcgoodfood.com/recipes/2774686/
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Ingredients
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Difficulty and servings
Serves 6
Preparation and cooking times
Put in the fridge to chill
Ingredients
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06 December 2012
John rated and commented on this recipe
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