To make my classic Victoria Sponge:
150g soft butter
150g self-raising flour
150g caster sugar
3 eggs
Strawberry or Raspberry jam to fill.
1. Pre-heat your oven to 180c or Gas mark 4. Grease and lightly flour your two baking sandwich tins. Greasing and flouring the tins will prevent the cake from sticking,
2. Mix together the soft butter and caster sugar till light and fluffy. I use a hand mixer for this as it quicker than mixing by hand and also means everything gets mixed together.
3. Add one part of the flour and mix, then add one egg and mix. Keep alternating this till both ingredients have been added and combined well. The mixture should be light in colour and fluffy.
4. Pour the mixture into both tins, making sure that it is evening poured and spread into the tins.
5. Place in the middle of the oven and cook for 20-30 minutes. I check mine at 20, but usually needs 30 minutes but check to make sure the cake isn't getting burnt.
6. Take care when taking the cake out of the oven and check to cook with a blade of the knife (if knife blade is clean means cake is cooked). Leave to cool in the tins for 10-15 minutes before removing from the tins.
7. Remove from tins and leave to cool fully on a cooling rack.
8. Once cooled add your filling. I use strawberry jam or raspberry jam and then sandwich together. I also decorated the top of my cake with icing sugar.
But for a different twist on this traditional cake you can use:
- blackberry jam
- nutella
- buttercream
- cream and fresh strawberries.
Enjoy
Jessie-Lou
xxx
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