This is my Classic Victoria Sponge Cake recipe. You can bake this in two tins but I prefer to bake in one tin and cut the cake in half.
Recipe:
|
Ingredients |
Measure |
|
Self Raising Flour |
225g |
|
Castor Sugar |
225g |
|
Softened Unsalted Butter |
225g |
|
Baking Powder |
1 tsp |
|
Eggs |
4 medium |
|
Vanilla Extract |
1 tsp |
|
Milk |
2 tbsp |
Method:
1) Pre-heat oven to 160°C
2) Add all ingredients to food processor and blitz until a smooth batter is formed
3) Line a baking tin with parchment paper and pour cake batter in
4) Bake for approx. 30 mins
5) Check that cake is firm to touch and the skewer comes out clean
6) Leave to cool in tin for 10 mins then turn out onto wire rack
7) Allow to cool completely
8) Slice in half (you can use 2 separate baking tins but I find that the cake ends up dense and stodgy)
9) Spread your choice of jam over the bottom half of the cake
10) Add either whipped double cream or butter cream and sandwich the two parts together
11) Sieve icing sugar over the top
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