Ingredients
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For the Cake
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4 Egg
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Now, whatever the Egg
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soft Margarine
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Caster Sugar
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self-raising Flour
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1 tbsp Milk
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1 tsp Vanilla Extract
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For the Filling
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7 fl oz (200 ml) double Cream
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1 tsp Vanilla Extract
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4 tbsp Raspberry Jam
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1⁄2 tbsp Caster Sugar
Directions
Foolproof. I love Victoria sponge! It always makes me think of Sunday afternoons at my granny’s house. She made her own and was horrified by shop-bought cake. Sadly, the baking gene got lost somewhere down the line but, come on, just look at that photo… get yer pinny on!
Steps
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1
Done
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Preheat the oven to 160°C (325°F/Gas 3). |
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2
Done
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Grease and line 2 x 20 cm (8 in) sandwich tins. |
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3
Done
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Put the marg (or butter) and sugar in a bowl, and cream together with a wooden spoon (arm-ache!) or, as I prefer, with an electric whisk. |
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4
Done
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Lightly beat the eggs in a small jug, then gradually whisk them into the sugar mixture, beating well after each addition. |
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5
Done
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Fold in the flour and baking powder with a metal spoon or spatula. |
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6
Done
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Stir in the milk and vanilla, then divide the batter equally between the 2 tins. |
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7
Done
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Bake for 25 minutes on the middle shelf, unless you are using a fan oven, then you can put them anywhere! |
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8
Done
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You know the cakes are done when they are a light golden colour, a little shrunken from the sides, and spring back when you touch them. |
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9
Done
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Remove from the tins and allow to cool completely on a wire rack. |
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10
Done
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When ready to fill the cake, whip the cream with the vanilla extract until thickened. Spread the jam on one of the cakes, then top with the cream and sandwich together with the second cake. Dust with the caster sugar to serve. |
