Monday, 6 February 2012

Classic Victoria Sponge

Looking at these photographs it is such a temptation not to whip up another cake right now, it is just so delicious and usually it only gets one outing in our house. As a result I make this cake regularly also because it is quick and fuss free. This is the exact same recipe as my Simply Wonderful Cupcakes just divided between two sandwich tins. Once you have mastered making this you can try a chocolate version, substitute 2 tbsp of flour for cocoa or try lemon curd instead of jam. The possibilities are endless, the only limitations are your imagination. My friend has her family staying over for the weekend soon and this is her cake of choice which will be a show stopper I'm sure.

Serves 6-8

200g Soft margarine
200g Self-raising flour
200g Caster sugar
1tsp Baking powder
4 Medium eggs
A few drops of vanilla essence

2-3tbsp Strawberry jam, warmed
150-200ml Whipping cream

Preheat oven to 190ºC/375ºF/Gas Mark 5, grease and flour two 20cm sandwich tins or line (like I did) with reusable parchment paper. The easiest way to line a tin with parchment paper is to grease the tin first (it will stick the paper to the sides) preventing it from falling into the tins while you're tipping the mixture in. Beat all the ingredients together with an electric hand mixer for 3-4 minutes until completely combined and divide between the two tins, level off.

Bake in the middle shelf of the oven for 20 minutes until risen and golden. The sponges are cooked if they spring back when gently pressed with you finger. Allow to cool for 5-10 minutes in the tin. Gently remove from the tins and cool on a wire rack to cool completely.

Meanwhile whip the cream (sweeten with a 1-2tsp of sugar ) to the soft peak stage and warm the jam. Place the cold sponge on a large serving plate and spread the jam on the bottom layer of the sponge.

Top with the (sweetened) cream and sandwich with the remaining sponge, right side up.

Sprinkle with icing sugar and serve.

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