Saturday, 20 October 2012

Victoria Sponge Cake

12oz Butter
12oz Caster sugar
12oz Self raising flour
1 tsp Vanilla Extract
1 tsp Baking powder
5 Eggs
3 tbsp Milk
Raspberry Jam
1 Pot cream
Icing sugar for dusting 

Prepare two 8 inch cake tins with butter and flour.

Add the butter and sugar to a bowl and whisk until light and creamy.

Add 1 egg and 1 tbsp flour and stir in, repeat with the remaining eggs.
Add the remaining flour, baking powder, milk and vanilla and stir until
well combined.

Divide the mixture between your two prepared cake tins

Bake in the oven on 180c/Gas 4 for 30-35 mins or until a skewer inserted
 into the centre comes out cleanly

Leave the cakes to cool for 5 mins in the tin before turning out on a 
cooling rack to cool completely.

Spread one of the cakes with raspberry jam.

Whisk your cream until its a firm consistency and spread on top of your 
jam. Place the other cake on top of the cream and dust the top with
icing sugar.


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