I said I would post the recipe for my Victoria Sponge Cake and here it is:

Victoria Sponge Cake

Ingredients

175g (6oz) Butter/Margarine (Margarine is lighter)
175g (6oz) Caster sugar
175g (6oz) Self-raising Flour
Three Eggs
Vanilla Essence
Jam (For the filling but you could use whatever you want – I would however suggest seedless jams)
Icing Sugar (For the filling)

Method
Grease two round sandwich tins, no larger than 7-8 inches. (You can use any type of tin really)

Add the butter and caster sugar to a bowl and mix until light and fluffy, then gradually add the eggs (I beat one egg in at a time myself) adding a little of the flour if the eggs begin to curdle. One all the eggs have been added add a few drops of the Vanilla Essence (I must have added about half a teaspoon) and stir into the mixture.

Fold in the flour to the mixture. Once this has been completed you should then divide the mixture between the two sandwich tins, smooth the top and bake in a preheated oven 190C/380F/Gas Mark 5 for about 20 minutes until they are golden. Leave to cool and turn out onto a wire rack.

When cooled you can add the filling, I used butter cream and jam.

Making Butter Cream

I have to admit that I did not measure out any quantities but you will need a little of the Butter/Margarine in a bowl (I would say a heaped tablespoon) and add a generous amount of Icing Sugar. Mix until the cream is formed, you will be able to see how much you have and if you want more just add a little more butter and icing sugar to the mix. The finished substance should not be excessively runny if it is just add some more icing sugar and continue to mix in. I actually add a few drops of Vanilla Essence to this mixture.

I find it easier to spread the Butter Cream mixture over one of the bases and the Jam over the second and then sandwich the cakes together. As a finishing touch sprinkle some Icing Sugar over the cake to decorate.

This entry was posted on Thursday, February 16th, 2006 at 7:28 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.