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Victoria sponge cake

Victoria sponge cake

Preparation : 10 min Resting : -
Cooking : 30 min Equipment : cake tin
Difficulty :
Rating :
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Serves 4 :
125 g butter or margarine softened
125 g self-raising flour
4 tbsp strawberry jam
Icing sugar to dust
125 g caster sugar
1 tsp baking powder
2 large eggs
1Fit the main blade and place the butter, sugar, flour and baking powder in the main bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You may find it helps if you stop once to scrape down the sides of the main bowl.
2Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly and bake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, golden brown and firm to the touch. Cool on a wire rack.
3Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.
Chef’s tip

For a special occasion fill the cake with whipped cream and strawberries.


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