Perfect Victoria sponge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
For the cake
- 8oz self raising flour
- Level teaspoon baking powder
- 8oz caster sugar
- 8oz stork
- 4 free range eggs
- Couple drops of vanilla extract
For the filling
- 8oz self raising flour
- Level teaspoon baking powder
- 8oz caster sugar
- 8oz stork
- 4 free range eggs
- Couple drops of vanilla extract
- 300ml double cream
- Jar of raspberry jam
- Icing sugar to dust on the top
Method
- STEP 1Put all the cake ingredients into a large bowl
- STEP 2Using an electric hand wisk, mix until light and fluffy.
- STEP 3Heat the oven to 180C/170C fan.
- STEP 4Line two cake tins (around 20cm diameter) with baking paper
- STEP 5Evenly distribute between the tins, and put in the oven for 20-25 minutes, until golden brown in colour. When a skewer is inserted, it should come out clean.
- STEP 6Take out the oven and leave to cool for 10 minutes. Then remove from the tins and leave on a wire rack until completely cool.
- STEP 7Whip the cream with an electric mixer until it thickens up so it can hold its shape. Spread a couple of tablespoons of jam on one side of the cake, the cream on the other. Sandwich together, and finish with a dusting of icing sugar.
