Here’s One I Baked Earlier (Recipe 1 Victoria Sponge Cake)
Victoria sponge cake is a classic and easy cake. It is good as
it is or as a base for more intricate birthday cakes. If you want to start
baking this is an ideal cake to make.
The
step by step pictures are at the bottom of the page.
1.
First
pre-heat the oven to 150 ( electric fan oven)
2.
Wipe
the 7 inch cake tins with butter and dust with flour.
3.
Weigh
out the following ingredients into separate bowls:
·
6 ounces of golden castor sugar (sieved) I use golden castor
sugar which I have stored with vanilla pods for an extra vanilla flavour
·
6 ounces of olive spread ( or butter if you prefer)
·
3 or 4 drops of vanilla essence
·
6 ounces of white self-raising flour ( sieved)
·
3 whole eggs ( medium), beaten
·
1 teaspoon of baking powder
4. Put the butter, sugar and
vanilla essence in a bowl and beat until light and fluffy using an electric
whisk.
5.
Add
the flour, baking powder and eggs and mix again. If the mixture seems a little
dry then add some milk and mix again.
6.
Fill
both cake tins so they are level.
7.
Bake
for approximately 20 minutes, checking half way through. Times will vary
depending on the oven.
8.
When
the cakes are golden brown take out and test with a knife. If the knife comes
out clean then the cake is done.
9.
Leave
to cool for 10 minutes in the tins.
10.
Run
a flat knife round the cake in the tin to loosen then turn out onto a wire rack
to cool.
11. When the cake is cool put jam on one cake and
place the other on top.
12. Dust the top with icing sugar and enjoy.
