Baking, recipes

Victoria Sponge – classic!

victoria sponge

175g soft margarine

175g caster sugar

175g self-raising flour

3 large eggs

4 rounded tablespoons raspberry jam

1 rounded teaspoon baking powder

How to make:-

Measure all of the ingredients into your food mixer and blend for about 2 minutes.  Divide the mixture between two tins and level out the top

Roasting oven – with the grid shelf on the floor of the oven, and the cold plain shelf on the second set of runners, bake in the oven for about 20 minutes until well risen and golden brown

Baking Oven – with the grid shelf on the floor of the oven cook for about 20 minutes until well risen.  Remove from the tins to cool.  Spread with Raspberry jam, add some whipped cream if desired.  Place your other cake on top.  You can smoother the whole of the cake with butter icing if you so desire.

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