Sunday, 14 April 2013

Victoria Sponge

A few weeks ago I wanted to make a cake quickly and decided to try this recipe. I admit, I wasn't a huge fan of Victoria Sponge cakes as I've found them quite dry in the past but this recipe has certainly changed that opinion. It's delicious and so easy to make!  Big thank you to Mary Berry for changing my mind and for this recipe :o)

Victoria Sponge

225g (8 oz)  Butter or Marg
225g (8 oz)  Self Raising flour
225g (8 oz)  Caster Sugar
2 tsp Baking Powder
4 eggs

Lightly grease 2 x 8" sandwich tins (deep sided) and line the bases with parchment paper. Pre-heat the oven to 180C/350F/Gas Mark 4.
Put all the ingredients into a large bowl and beat for approximately 2 minutes with an electric mixer until the mixture is blended. (This can of course be beaten by hand but may take longer than 2 minutes).
Divide the mixture evenly between the two tins and level the surface with the back of a metal spoon.
Bake for about 25 minutes, until well risen and golden.
Leave the cakes in the ins for a few minutes, then run a knife around the edge of the tkns to free the sides of the cakes. Turn out on to wire racks, peel off the paper and leave to cool completely.

For the filling and topping
About 4 tablespoons of jam (strawberry or raspberry)
A little caster sugar

Choose the cake with the best top, then put the other cake top downwards on a serving plate. Spread with jam, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

Recipe taken from Mary Berry's Simple Cakes

Well worth making :o)