Home » Bread & Baking » Victoria Sponge
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Ref: 506
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
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Ingredients & Prep

   225 g  self-raising flour
   225 g  butter soft
   225 g  caster sugar
   4 eggs
   2 tsp  baking powder
   5 tbsp  raspberry jam

Method

  Step 1
Pre-heat fan oven to 150'c.
  Step 2
To make the cake, add eggs & caster sugar to a bowl & beat with an electric hand whisk or in a food mixer for at least 10 mins until pale, then add butter & fold in with a silicon spatula, in a separate bowl add flour, salt, & baking powder mix all together well then fold into the mixture with silicon spatula.
  Step 3
Take 2 X 22 cm loose bottom spring-form cake tins, place a round disc of greaseproof paper at the bottom then grease tin with butter, divide the mixture equally between the 2 tins, place in the oven for 25 mins then check if they are cooked by sticking in a wooden skewer or a cocktail stick, if it comes out clean is done, if not put back in for another 5 mins, when cooked remove from the oven & allow to cool, remove from the tin, place on rack to go cold.
  Step 4
Place first cake on a decorators cake stand (best) or on a board if there is a dome on the first cake remove with a bread knife, then spread raspberry jam over the top with a icing spatula or a kitchen palette knife, then place the top cake on the base cake & sprinkle over with a small sieve some caster sugar.

Suggestion & Tips

Great with a cup of tea or coffee. You can use strawberry jam & cream if you wish, just don't tell the the ladies.
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