Jump to content

Victoria Sponge


Tilly
 Share

Recommended Posts

:wink:

 

Ingredients

 

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

 

 

Method

 

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 :)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...