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Victoria sponge recipe
Victoria sponge recipe from bexibex |
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Ingredients225g (8oz) butter or margarine, softened at room temperature225g (8oz) caster sugar 4 medium eggs 2 tsp vanilla extract 225g (8oz) self raising flour Milk, to loosen |
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Method1. Preheat the oven to 180C/350F/Gas 4.2. Grease and line 2 x 18cm (7in) cake tins with baking paper. 3. Cream the butter and the sugar together in a bowl until pale and fluffy. 4. Beat in the eggs, a little at a time, and stir in the vanilla extract. 5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. 6. Divide the mixture between the cake tins and gently spread out with a spatula. 7. 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. 8. When cool sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own. | |||||||||||||||||||
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