Victoria sponge cake recipe was the favourite sponge cake of Queen Victoria, and has since change into a tried-and-true recipe for tea-time sponge truffles. Victoria Sponges are usually full of jam, and are undecorated on the highest, however you’ll be able to serve every bit with a dollop of whipped cream, or shake some powdered sugar excessive if you would like.
- 200g caster sugar
- 200g softened butter
- 4 eggs, crushed
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (elective)
- half a 340g jar good-quality strawberry jam
- icing sugar, to brighten
- STEP 1
Warmth oven to 190C/fan 170C/fuel 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- STEP 2
In a giant bowl, beat 200g caster sugar, 200g softened butter, 4 crushed eggs, 200g self-raising flour, 1 tsp baking powder and a pair of tbsp milk collectively till you could have a easy, tender batter.
- STEP 3
Divide the combination between the tins, easy the floor with a spatula or the again of a spoon.
- STEP 4
Bake for about 20 minutes till golden and the cake springs again when pressed.Pages: 1 2