community recipe
Classic Victoria Sponge Cake
- 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
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!
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!
leave a comment
You must be logged in to add comments, click here to join.
2 comments