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Victoria Sponge Cake
Victoria Sponge Cake was named after the late Queen Victoria, this famous cake is made of melt in the mouth sponge, sandwiched together with jam and dredged in icing sugar. It’s light as a feather and very adictive once tasted . If you love cakes and enjoy making them try this great site for some mouthwatering recipes Click Here!
Victoria Sponge Cake Recipe
175 g (6 oz) Butter 175 g (6 oz) caster sugar 3 eggs, beaten 175(6 oz) self raising flour 30 ml (2 level tbsp) jam Caster sugar to dredge
1. Butter two 18 cm (7 inch) sandwich tins and line the base of each with a round of buttered greaseproof paper.
2. Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition, fold in half the flour, using a metal spoon, then fold in the rest. 3. Place half the mixture in each tin and level with a knife. Bake in the oven at 190 degC(375degF) mark 5 for about 20 minutes, until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack. 4. When the cakes are cool, sandwich them together with jam and sprinkle the top with caster sugar.
This recipe has several variations as follows; Chocolate Replace 45 ml (3 level tbsp) flour by 45 ml (3 level tbsp) cocoa powder. Sandwich cakes together with vanilla or chocolate butter frosting. For a moister cake blend the cocoa with water to give a thick paste them beat into the beaten butter, sugar and egg mixture. Orange and lemon Add the finely grated rind of the orange or lemon to the mixture. Sandwich the cakes together with orange or lemon butter frosting. Use some of the juice from the fruit to make glace icing. Coffee Add 10 ml(2 level tsp) instant coffee powder, dissolved in a little warm water, to the butter and sugar with the egg. Or use 10 ml (2 tsp) coffee essence. Pineapple Sandwich the cakes together with butter frosting, but replace the milk in the frosting with pineapple juice and decorate with glace pineapple.
Serves 6-8
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