Wednesday, 16 November 2011

Classic Bakes: Victoria Sponge

One of my favourites is a classic Victoria Sandwich. I always associate this with National Trust Tea Rooms and British class.

Nice and easy to make and a great one for tea parties, and taking to friends' houses!

A British classic!

You will need:
  • 200g unsalted butter, plus extra for greasing
  • 200g self-raising flour
  • 1tsp baking powder
  • 250g caster sugar
  • 4 eggs
  • 2tbsp milk
  • 150ml pot double cream
  • 1/2tsp vanilla extract
  • 100g strawberry jam
  • Icing sugar, for dusting
To make:

Pre-heat the oven to 180°c and grease two 20cm non-stick, round sandwich tins with some butter

Line the tins with baking parchment and lightly grease the parchment

Sift the flour and baking powder together into a large mixing bowl. Then tip in the butter, 200g of the sugar, the eggs and the milk

Use an electric mixer/whisk to beat everything together until smooth

Divide the mixture between the two sandwich tins and bake for 20-25mins until the sponge is golden. Don't give in to the temptation to open the oven door and check the sponges before the 20mins is up as this may cause them to sink

Lightly press the top of both cakes, when they're done they will spring back immediately

Once the sponges are cool enough to handle, turn them out of their tins and leave them to cool completely on a wire rack

To make the filling, whip the cream, the remaining 50g of the sugar and the vanilla extract together until the mixture holds its shape

Put the cake together by spreading one sponge with cream and the other with jam. Join the sponges together by their fillings and dust the top with icing sugar to serve

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