Victoria Sponge cake
Ingredients:
* 8 tablespoons self raising flour
* 6 spoons butter/margarine
* 6 spoons caster sugar
* 4 large eggs
* 6 spoons butter/margarine
* 6 spoons caster sugar
* 4 large eggs
* Baking Powder
* Vanilla Essence
* Mixed berries
Method:
1.Cream the butter and sugar together in a bowl.
2.Beat in the eggs one at a time. Add a little flour if it starts to curdle.
3.Fold in the sieved flour with a metal spoon.Place in a silicone baking tray.
4.Repeat the above so that you have two cakes to sandwich together.
5.Bake in silicone circle trays at 160 degrees for 35 minutes. Use the middle shelf.
2.Beat in the eggs one at a time. Add a little flour if it starts to curdle.
3.Fold in the sieved flour with a metal spoon.Place in a silicone baking tray.
4.Repeat the above so that you have two cakes to sandwich together.
5.Bake in silicone circle trays at 160 degrees for 35 minutes. Use the middle shelf.
Extra Tips:
* The filling for a Victoria sponge is usually Jam and cream with a light dusting of icing sugar on the top. You can vary the filling eg, Butter-cream or lemon curd. Please return to blog to see recipes for both of these recipes.
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