Victoria sponge recipe
Everyone loves a classic Victoria sponge, especially when it’s homemade. This is definitely one of the first recipes everyone should know how to cook when first starting out. You’ll feel like a pro in the kitchen once you’ve made this delightful treat and you can get your whole family to sample some too. Our simple all-in-one method makes this recipe as easy as pie.
– 3 medium eggs
– 175g (6oz) butter, softened
– 175g (6oz) caster sugar
– 175g (6oz) self-raising flour
– 142ml carton double cream
– 4-6 level tablespoons raspberry jam
– caster sugar, for dredging
– 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment
1. Tip all the ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and level the surfaces.
2. Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
3. Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out onto 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 defrosting before filling.
source – cooking365coza