Victoria Sponge Cake Recipe at MyDish

Victoria Sponge Cake

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Method

  • Step 1: Preheat oven
  • Heat your oven to 190C/375F/Gas 5. Grease and line two 20cm sandwich tins.

  • Step 2: Mixture
  • Cream 200g butter and 200g caster sugar together until they're light and fluffy. Add 4 beaten eggs little by little. If the mixture curdles just add a table spoon of flour and continue stirring. Sift in 200g self-raising flour and 1/2 teaspoon baking powder and gently fold in until the mixture drops off the spoon. If you need to thin it out at all, add a little milk and keep stirring.

  • Step 3: Bake
  • Divide the mixture between the two tins and level out with a spoon or spatula. Bake for 35-40 mins until the cakes are pale golden and springy to the touch.

  • Step 4: Cool and finish
  • Turn the cakes out of their tins, remove the paper and leave to cool on a wire rack. Sandwich the two halves together with jam, cream and strawberry slices. Dust the top of the cake with a little icing sugar.
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    Ingredients

    • 200g butter
    • 200g caster sugar
    • 4 medium eggs
    • 200g Self Raising flour
    • ½ tsp baking powder
    • 1 tbsp milk

    By Views 6943  Added Fri Mar 19 2010


    Traditional sponge cake recipe finished with strawberries, cream and jam sandwiching the 2 sponges together.

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