Victoria Sponge Cake Recipe
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This feather light Victoria sponge cake has a fabulous filling and is easy to make. This classic cake is sure to become a favorite with the family or friends.
Ingredients
- 1 cup butter or margarine
- 1 cup sugar
- 4 eggs beaten
- 2 cups flour sifted with 2 tsps baking powder
- Pinch of salt
- 3 tbs warm water
Directions
Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.
Prepare two 8in/ 20cm cake tins (layer pans) by greasing and lining with paper before pouring half the mixture into each tin.
Bake in the centre of the oven at Gas 5, 190 deg C, 375 deg F until golden and risen. When cooked, turn out of the tins and leave to cool completely on a wire rack.
Sandwich the layers together with jam or butter cream. Sprinkle the top with icing (confectioners’) sugar, or drizzle with glace icing and serve with an excellent cup of tea or coffee. |
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