Victoria Sponge
Over a year ago
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Ingredients
- 230g caster sugar
- 230g Softened Butter
- 4 Medium Eggs
- 1 tsp Vanilla Extract
- 230g self raising flour
- Milk
Accompaniment
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Description
Traditional Victoria Sponge
Method
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1
Preheat the oven to 180C/350F/Gas 4.
Grease and line your cake tins with baking paper.
Cream the butter and sugar in a bowl until pale and fluffy.
Beat in the eggs, a little at a time, and mix in vanilla extract.
Fold in flour using a spoon, adding a extra milk if needed.
Half the mixture between the cake tins and gently spread out with a spatula to get a nice smooth surface.
Bake for 25 minutes, or until the cake looks golden-brown.
Remove from the oven and set aside for a while, then remove the tin and baking paper. Place onto a wire cooling rack.
Spread one half with Jam and the other half with whipped cream and place the two halves together.
Dust the top with icing sugar and then place halved Strawberries on top for decoration.
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