How to Make a Simple Victoria Sponge
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How to make
Ingredients:
Ingredients for the Sponge:
170 grams of butter or margarine
170 grams of caster sugar
Two eggs
170 grams self raising flour
One teaspoon of vanilla extract
Splash of milk
To Decorate:
Jam
200 millilitres of whipping cream
Strawberries
Raspberries
Icing sugar
Preheat your oven to 180 degrees Celsius and grease and line two seven inch baking tins.
Start by creaming together the butter with the sugar, until pale and fluffy.
Crack both eggs into a separate mixing bowl and whisk slightly, then add in the vanilla essence
Pour the egg and vanilla extract into the creamed butter and sugar mixture and combine. On doing this the mixture may look like it's split, however do not worry once the flour has been added the mixture will come back to a regular consistency.
Sieve the flour into the bowl, mix until combined.
Pour the mixture into the prepared tins and place in the oven for 20 – 25 minutes of until golden brown and a skewer inserted comes out clean.
Leave the sponges in the tin for ten minutes and then turn them out onto a wire rack.
Once the sponges are completely cold you can start assembling the cake – spreading a layer of jam on the bottom sponge, whip the cream until you have soft peaks (or however you prefer.)
Spread a generous helping of whipped cream on top of the jam
Scatter the strawberries (you may need to halve these depending in how big they are) and raspberries on top of the whipped cream, and then add the second sponge on top
Dust the top of the cake with icing sugar.
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