Authentic Victoria Sponge Cake
by Bain Goodrich
• 4oz butter (110g) at room temperature (put it in the microwave) • 4oz caster sugar (110g) • 2 large eggs (also at room temperature) • 4oz (110g) self raising flour, sifted • Vanilla Essence 1. Cream butter and sugar together. 2. Beat eggs together with a fork in a separate bowl. Add, with vanilla, to butter/sugar mixture VERY slowly so it doesn’t curdle. 3. Sift flour into mixture SLOWLY and fold it in with a big spoon so that you keep all of the air in the mix. Be careful because it can get all pasty otherwise. 4. The final mix should drop from a spoon easily – if not, add some hot water. 5. Bake in two 7” round pans at 325 degrees F for 25 minutes (or until toothpick comes out clean). Fill center with good jam and dust the top with icing sugar. Enjoy with tea and good company. |
