Victorian Sponge Cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
Spondge
- Self Raising Flour 200g
- Caster Sugar 200g
- Butter 200g
- 3 eggs
Icing/Middle
- Self Raising Flour 200g
- Caster Sugar 200g
- Butter 200g
- 3 eggs
- Double Whipped Cream (how much? your choice)
- Jam (how much? your choice)
- Icing Sugar (for dusting)
Method
- STEP 1Set the oven to 200C/fan 180C/gas. Grease a cake tin with butter or use grease proof paper.
- STEP 2Sieve sugar in to a bowl, then add butter. Cream them together until it becomes light and fluffy.
- STEP 3Whisk eggs and then add a bit at a time to the mixture. Once finished, sieve in the flour.
- STEP 4Cook the the oven for 40 mins. Leave to cool down for at least 1 hour.
- STEP 5Icing/Middle Cut the cake in half. Leave it to cool down. (again!) Whip the cream until it's fluffly, then if the cakes cool at it in the middle. Add the jam too! Now take a sieve and dust the top of the cake with icing sugar. Whalllaaaa! You should turn out with a beautiful Victorian Sponge Cake!
