Victoria Sponge
Ingredients
170g butter
170g of Cotswold self raising flour
170g of caster sugar
3 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of baking powder
Buy the flour:
Victoria Sponge
Ingredients
170g butter
170g of Cotswold self raising flour
170g of caster sugar
3 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of baking powder
Method
- Pre-heat the oven to 180 C
- Grease 2 tins that are 7 inches then line them with greaseproof paper.
- Cream the butter and the sugar until they are light in colour. Beat 3 eggs together in a separate bowl then add vanilla extract.
- Mix in a tablespoon of flour a tablespoon of egg and repeat until the mixture is smooth. Add evenly between the 2 tins smooth the top to get an even rise. Place tins inside the oven on the middle self.
- Cook for 25 mins. Check the center of the cake by Using a skewer. If the skewer comes out clean the cake is cooked. Once cooked place on a wire rack for a few minutes then turn the cake
- Sandwiches together with a jam of your choice & dust the top with icing sugar. If you wanted to add whipped cream & strawberries go ahead
Thank you to Frances Hopkins for submitting this recipe.
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