Yummy Victoria Sponge Cake Tutorial!!

What you will need- 
Two 8inch sandwich tins,
225g/8oz butter,
225g/8oz caster sugar,
4 large eggs,
225g/8oz self-raising flour,
2 level tsp baking powder.
For the filling use strawberry or raspberry jam & wipping cream! (I used raspberry as it’s my all time fav!)

First- pre-heat your oven to 180•c/fan 160•c/gas 4, then grease and line the sandwich tins with a bit of butter and greaseproof paper.

Second- mix the butter, sugar, eggs, flour and baking powder in a large bowl until just blended. (use an electric whisk as its much easier!)
Third- divide the mix between the two tins and level them off.
Fourth- bake for around 25 minutes or until well risen and a nice golden colour.
Once baked take out and cool on a wire rack for at least half an hour.
Fifth- choose the best looking cake to be your top, then spread the jam then cream over the other cake and put the two together!!
Then voila a yummy cake to enjoy!!! ;-)


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