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SERVES 6 PEOPLE
PREP 30 MINS
COOK 40 MINS
Victoria Sponge Cake Ingredients • 3 Medium Irish Eggs • 150g Self Raising Flour • 150g Caster Sugar • 150g Butter or Margarine, plus some for greasing • Strawberry Jam, to sandwich the cake For the buttercream: • 100g Icing Sugar • 50g Butter • ½ tsp of Vanilla Extract
Method
• Pre-heat the oven to 170°C/ Gas Mark 3. • Place the shelf in the centre of the oven. • Grease and line 2 x 18cm (7") sandwich tins with baking parchment. • Put the butter and sugar in a large bowl and, using an electric mixer, beat until it looks like whipped cream. • Beat the eggs in a bowl and add the egg gradually with the mixer running on full speed. • Add the sifted flour to the mixture and fold it in. • Divide the cake mixture between the tins and smooth the tops. • Bake for 30-40 minutes or until golden brown. • Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely. • To make the buttercream, sieve the icing sugar into a bowl, add the butter and vanilla and beat well. • To sandwich the cakes together, add a layer of jam to the top of one of the sponges, followed by a layer of the buttercream on top of the jam. Alternatively, add a layer of jam, whipped cream and top with sliced strawberries. Finish by placing the last of the sponges on top. Then dust with a layer of icing sugar, if desired.
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