Victoria Sponge |
Preparation time 15 mins
Cooking time 20 mins |
For 8 people
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Ingredients for Sponge
6oz self raising flour 6oz margarine or butter 6oz caster Sugar 3 eggs 1 tsp of baking powder 1 dessert spoon of boiling water Ingredients for Filling 2oz of butter (softened) 6oz of icing sugar 2 table spoons jam or more –to your own taste) 
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Method for the Cake
1) Grease two cake tins and cut out some grease proof paper to fit into the bottom of the tins 2) Put all the ingredients into a large missing bowl and whisk until soft and fluffy 3) Add a desert spoon of boiling water this makes the cake moist and light 4) Make sure the mixture is of a dropping consistency (drops off the spoon when held up) add more water if necessary 5) Spoon and divide this into the two grease proof cake tins 6) Place in the pre-heated oven at 180 ºc for 15-20 minutes 7) Check after 15 if the sponge is golden brown 8) Bring out of the oven, leave to stand for a couple of minutes. place each one onto the cooling rack and leave for 20 minutes Method for the Filling 1) Put 1oz of icing sugar to the side and sift half the rest onto the butter, use a metal spoon to massage the sugar into the butter. Then add the other half of the icing sugar and repeat 2) Add jam onto one sponge and butter icing onto the other 3) Place the sponges together, so the butter icing and jam are together, sift a table spoon of icing sugar on top of the cake |
