VICTORIA SPONGE CAKE

2: You can choose to cook this cake either in a 1 x 20cm sandwich tin or in 2 x 20cm sandwich tins; then line the bases with discs of baking parchment. If you just use 1 tin, line the sides with a 7cm-high collar of baking parchment as well, to allow for the rise. Grease the tin or tins.

 

3: For this batter, you can use an electric mixer and beater attachment; or use a food processor; or a bowl and an electric whisk if you want.

 

4: Sift the flour and baking powder into a bowl, then add the butter, sugar and beat till gets smooth (4 minutes) the beat the eggs in a bowl and add little at a time and beat with the sugar and butter then add vanilla. Now add the flour mixture beat (or fold) together until thoroughly blended, taking care not to over-mix so you will have a light sponge (IF THE BATTER IS TO THICK CAN ADD MILK 1 OT 2 TBS). Scrape the batter into the tin or tins and level the top.

 

5: Bake for 20-25 minutes if you are using 2 tins, or 30-35 minutes for 1 tin, until the cake springs back to the touch or a skewer inserted into the centre comes out clean.

 

6: Remove from the oven and leave for a couple of minutes, then run a knife around the rim to loosen the cake from the tin and turn out on to a wire rack. Peel off the paper and leave until completely cool.

 

7: Lightly whip the cream until just thickened into soft peaks. If you have baked the cake in 1 tin, split in half horizontally with a serrated knife. Fill with jam and cream and sandwich together, with the cream forming the uppermost layer. If you have baked the cake in 2 tins, sandwich the flat bases together. Dust the top with icing sugar.

 

8: serve and enjoy.