Traditional Victoria Sponge Cake.
Makes: 1 (7 in) Victoria sponge cake
150g (6 oz) self raising flour
150g (6 oz) caster sugar
150g (6 oz) butter or margarine
1/2 teaspoon vanilla extract
jam to sandwich the cake
For the buttercream:
100g (4 oz) icing sugar
50g (2 oz) butter
1/2 teaspoon of vanilla extract
Prep: 30 mins | Cook: 35 mins
. Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment.
. Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. (See footnote.)
. Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.
. Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely.
. To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.
. To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.
Always use margarine, butter is too heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This will more than likely weigh over or under 150g (6 oz). For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.
I do hope you will be inviting all of us here on Teen Forumz for Tea and Cake when you have made it!.....Jolly Good Luck.