Scrumptious Victoria sponge!
- Preparation and cooking time
- Total time
- Easy
- Serves 10
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
Method
- STEP 1Before you do anything else, pre-heat the oven to 182 degrees C/360 degrees
- STEP 2F/Gas mark 4_. Prepare two 20cm (8inch) sandwich tins by greasing them
- STEP 3thoroughly and lining the base with non stick parchment. Make sure that all the
- STEP 4ingredients are at room temperature.
- STEP 5â Place the butter in a mixing bowl and beat it until it is pale and light. Add the
- STEP 6sugar and continue beating until it's light and fluffy. Break the eggs into a
- STEP 7separate bowl and beat them lightly.
- STEP 8Add the eggs a spoon at a time to the batter mix, beating in each addition thoroughly before adding the next.
- STEP 9Sift the flour and baking powder together. Use a large metal spoon, fold in the sieved
- STEP 10flour to the egg and butter mixture. The mix should now be ready.
- STEP 11Divide the mixture equally between the two prepared tins. Tap the tins down
- STEP 12gently to expel any large air pockets and level the cakes. Place into the preheated
- STEP 13oven for 25-30 minutes.
- STEP 14When ready, cool on a cooling wire rack and remove the baking parchment.
- STEP 15When completely cool, prepare the filling with the strawberry jam and cream
- STEP 16and sandwich the two sponges together.
