Victoria Sponge
230g plain flour
4 tsp baking powder
Pinch of salt
230g caster sugar
230g unsalted butter, softend, plus extra for greasing
4 medium eggs
To decorate:
150ml whipping cream
100g raspberry jam or more if you like
Icing or caster sugar for dusting
Preheat the oven to 180C
Grease and line 2 x 8in tins
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
Mix everything together until well combined.
Be careful not to over-mix the batter. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
Divide the mixture evenly between the tins, you can weigh the filled tins to be exact.
Place the tins on the middle shelf of the oven and bake for 30-35 minutes., but after 30 minutes do look through the door to check them.
The cakes are done when they’re golden-brown and coming away from the edge of the tins.
Remove them from the oven and set aside to cool in their tins for five minutes. Carefully turn the cakes out onto a cooling rack.
Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam and spread over whipped cream , or you can pipe using a star nozzle.
Top with the second cake, top-side up. Sprinkle over the caster sugar.
Pipe large rosettes all around and top it with strawberries.
Enjoy...jue
150ml whipping cream
100g raspberry jam or more if you like
Icing or caster sugar for dusting
Preheat the oven to 180C
Grease and line 2 x 8in tins
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
Mix everything together until well combined.
Be careful not to over-mix the batter. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
Divide the mixture evenly between the tins, you can weigh the filled tins to be exact.
Place the tins on the middle shelf of the oven and bake for 30-35 minutes., but after 30 minutes do look through the door to check them.
The cakes are done when they’re golden-brown and coming away from the edge of the tins.
Remove them from the oven and set aside to cool in their tins for five minutes. Carefully turn the cakes out onto a cooling rack.
Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam and spread over whipped cream , or you can pipe using a star nozzle.
Top with the second cake, top-side up. Sprinkle over the caster sugar.
Pipe large rosettes all around and top it with strawberries.
Enjoy...jue
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