Page 43 - PowerPoint Presentation

Victoria Sponge Cake

Ingredients Method

225 g unsalted butter (softened) Preheat the oven to 180c
225 g sugar Grease and flour 2 x 18cm/7inch cake
225 g self-rising flour (or plain/all- tins
purpose flour + 2 tsp baking Cream the butter and the sugar together
powder) in a bowl until pale and fluffy.

2 teaspoons vanilla extract
4 eggs Beat in the eggs, a little at a time, and
3 tablespoons strawberries stir in the vanilla extract.
(conserve or jam) Fold in the flour using a large metal
150 ml double cream (or whipping spoon, adding a little extra milk if
cream) necessary, to create a batter with a soft
Powdered sugar dropping consistency.
Divide the mixture between the cake
tins and gently spread out with a
spatula.

Bake for 20-25 minutes, or until golden-
brown on top and a skewer inserted into
the middle comes out clean.

Remove from the oven and set aside for
5 minutes, then remove from the tin and
peel off the paper. Place onto a wire
rack.
Sandwich the cakes together with jam,
lemon curd or whipped cream and
berries or just enjoy on its own.