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Victoria Sponge


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200g Butter

200g unrefined caster sugar

1 tsp vanilla extract

200g self-raising flour

4 Medium free range eggs

Butter for greasing

Icing sugar for dusting


For the filling:

Rasberry jam

150ml double cream, whipped or butter cream, half butter / half icing sugar





1. Preheat oven to 190?C/gas 5.


2. Grease and flour two 20cm sandwich tins.


3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.


4. Slowly beat in the eggs one by one.


5. Fold in the flour, having sifted first.


6. Pour cake mixture into greased tins. Bake for 20-25 minutes until well-risen, golden brown and when pressed the centre it springs back.


7. Turn out onto a wire rack and allow to cool completely.


8. Spread one cake with jam, followed by a layer of whipped cream, if using butter cream you may wish to spread jam on one and butter cream on the other then sandwich together as this is a lttle easier. Place the other cake on top.


9. Dust top of cake with icing sugar for decoration.


10. Wait a respectable length of time ( if you can) then munch away :)

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