I do like a good sponge cake and nothing beats a classic Victoria sponge cake especially in summer. I love the combination of strawberries and cream. The sponge was light and moist and the strawberries were delightfully sweet. This is a really simple recipe which works for me everytime.
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake. A traditional Victoria sponge consists of jam sandwiched between two sponge cakes.
The cake disappeared so quickly and I was told there wasn't enough to go round! Will just have to make more next time :)
freshly whipped cream 
victoria sponge cake Cake
175g butter, softened
175g self raising flour
1 teaspoon baking powder
175g golden caster sugar
3 eggs
Filling
raspberry jam
600ml double cream, whipped
Fresh strawberries
Icing sugar for dusting
- Preheat the oven to 180C
- Grease and line the bases of 2 round sandwich tins.
- Sift the flour and baking powder into a bowl and add the butter, sugar and eggs.
- Beat well until smooth (I used my trusty KitchenAid)
- Divide the mixture evenly between the prepared tins and smooth the surfaces. (I weigh my tins so the cakes are evenly sized)
- Bake in the preheated oven for 25-30 minutes or until well risen and golden brown.
- Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Sandwich the cakes together with the jam, whipped cream and straberries.
- Sprinkle with icing sugar on top and serve.
0 comments:
Post a Comment