Everyone love a Victoria Sponge, and its easy to make here’s how.
- 250g marg
- 250g Caster Sugar
- 250g Self Raising Flour
- 1 tsp Vanilla Extract
- 4 Large Eggs
- 6 tbsp Raspberry or Strawberry Jam
- 25g Icing Sugar
- 250g Whipping Cream (optional)
Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 9 inch
Place the butter, sugar and vanilla extract into a bowl and
beat well to a creamy consistency.
Beat in the eggs, one by one,
then fold in the flour and mix well.
Divide the mix between the cake tins, place into the oven and bake
for about 25 mins until risen and golden brown. The cakes should
spring back when gently pushed in the middle.
When ready, take out of the oven and allow to cool for 5 mins in the tin, turn out
onto a wire rack and cool.
Spread the jam onto one cake and top with the cream if using.
Sandwich the cakes together and dust with icing sugar.