Monday, 6 February 2012

Victoria Sponge Cake

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, because it is quick and fuss free. This is the exact same recipe as my Simply Wonderful Cupcakes just divided between two sandwich tins...neat eh!

Once you have mastered making this you can try a chocolate version, substitute 2 tablespoons of flour for cocoa or try lemon curd instead of jam. The possibilities are endless, the only limitation is your imagination. 

Serves 6-8

200g Soft margarine or butter
200g Self-raising flour
200g Caster sugar

4 Medium eggs
1tsp Baking powder
A few drops of vanilla essence

2-3tbsp Strawberry jam, warmed
150-200ml Whipping cream
1-2 tbsp Caster Sugar
Icing sugar for dusting 

Preheat oven to 190ºC/375ºF/Gas Mark 5, grease and flour two 20cm sandwich tins or line with 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 base.

Beat the butter, flour, sugar, eggs, baking powder and vanilla together with an electric hand mixer for 3-4 minutes until combined in a large bowl.  

Divide the batter between the two prepared tins and level off.

Bake in the middle shelf of the oven for 20 -22 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 allow to cool on a wire rack. Meanwhile whip the cream (sweeten with 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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