Perfect Victoria sponge

Member recipe by Izzybakes

Recipe Rating Static

Member recipe by Izzybakes

Cooking time

Prep: 10 minutes Cook: 25 minutes

Skill level

Easy

Servings

Serves 8

A light, tasty sponge cake- easy to make and alter with new flavours!

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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

300ml double cream
Jar of raspberry jam
Icing sugar to dust on the top

Method

Put all the cake ingredients into a large bowl
Using an electric hand wisk, mix until light and fluffy.
Heat the oven to 180C/170C fan.
Line two cake tins (around 20cm diameter) with baking paper
Evenly 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.
Take out the oven and leave to cool for 10 minutes. Then remove from the tins and leave on a wire rack until completely cool.
Whip 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.

Melanie321

13th Nov, 2015

this came out very well. i used buttercream instead for the filling, just delicious.

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