Victoria sponge cake
Victoria sponge cake
- Published
On Thursday 17th September, Yvonne Cobb makes a Victoria sponge cake, inspired by a letter we received by a viewer about old recipes.
Ingredients:
4 large eggs (weigh to calculate how much other ingredients you need)
Caster sugar (same weight as eggs roughly 225g)
Self Raising flour (same weight as eggs roughly 225g)
Butter (same weight as eggs roughly 225g)
1 tsp baking powder
1 tsp vanilla essence
Strawberry jam
300ml whipped double cream
Method:
Preheat the oven to 180C/160C Fan/Gas 4.
Grease and line two 20cm/8in sandwich tins.
Cream the butter and sugar in a large mixing bowl.
Add the eggs and vanilla essence with flour, baking powder and butter.
Mix together being careful not to over mix.
Divide the mixture evenly between the tins.
Bake the cakes for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins.
Leave to cool in their tins for 5 minutes and carefully turn the cakes out onto a cooling rack.
Once cool, place one cake upside down onto a plate and spread it with plenty of jam and whipped cream.
Top with the second cake, top-side up. Sprinkle over with icing sugar.
