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community recipe

Classic Victoria Sponge Cake

Shared by BakerZoe

Annabel Langbein Classic Victoria Sponge Cake Recipe
Classic Victoria Sponge Cake
3 large eggs175g (6oz) of softened butter175g (6oz) of caster sugar175g (6 oz) of self-raising flour1½ teaspoons of baking powder.2 circle cake tins - Greased and lined

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/classic-victoria-sponge-cake/3033/
EMAIL PRINT
Prep time:
10
Cook time:
20-25
Serves:
8
3 large eggs

175g (6oz) of softened butter

175g (6oz) of caster sugar

175g (6 oz) of self-raising flour

1½ teaspoons of baking powder.

2 circle cake tins - Greased and lined
Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

When completely cold, sandwich the cakes together with the jam. Sprinkle with icing sugar for finishing touch.

ENJOY!
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2 comments

For someone who isnt the best baker, this recipe turned out so well!
melodyschaumkell June 27, 2017
Well this was the first time I was making a sponge cake... and I'm sorry but this recipe did not work. It's such a simple recipe so there is no way I could have stuffed this up. Did not rise and was burnt all around the outside.
GMamma November 28, 2016
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