Victoria Sponge
Two light & airy halves of sponge, sandwiching a layer of generously spread, chunky strawberry jam & home-made double cream. Finished off with lashings of the sweetest sugar. Just pure delight.
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Difficulty and servings
Serves 8
Preparation and cooking times
20 mins prep, 20 mins cook. Plus cooling time (around 60 mins)
- Set the oven to 180C. Butter 2 sandwich tins with a 20cm diameter
- Cream the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
- Fold in the sifted flour and spoon the mixture into the prepared cake tins
- Bake for 20 minutes. Leave to cool and then remove from the tins
- Whip the cream until thick and use it to fill the sponge with the jam
- Dust liberally with icing sugar to serve
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http://www.bbcgoodfood.com/recipes/6792/
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Ingredients
- Sponge -
- 175g butter/margerine
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- Filling -
- 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
- 500ml double cream
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Difficulty and servings
Serves 8
Preparation and cooking times
20 mins prep, 20 mins cook. Plus cooling time (around 60 mins)
Ingredients
- Sponge -
- 175g butter/margerine
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- Filling -
- 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
- 500ml double cream
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Latest comments and suggestions
09 February 2010
talsi_fala rated this recipe
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