This classic victoria sponge recipe has a light sponge filled with whipped cream and jam -it's the perfect afternoon treat !
Ingredients
3 medium eggs
175g(6oz) butter, softened
175g(6oz) caster sugar
175(6oz) self-raising flour
142ml carton double cream
4-6 level tablespoons raspberry jam
caster sugar , for dredging
2*18cm (7in) round sandwich tins, greased and base lined with baking parchment
Method
1.Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
2.Bake the cakes in the centre of a preheated oven -180 degree celsius/ Gas Mark 4 for 20-25 mins , or until the cake have risen and are golden, spring back when lightly pressed in the center.
3.Remove the cake from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
4.Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together .Dredge with caster sugar before serving.
5.The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.
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