Victoria Sponge Cake
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- 1 c
- butter, room temperature
- 1 c
- caster sugar
- 2 c
- eggs, room temperature
- 3 tsp
- baking powder
- 1/2 tsp
- vanilla extract
- 2 Tbsp
- milk, room temperature
THE VICTORIA SPONGE
1-Heat oven to 335F.
-Butter two 7-8 inches round tins and flour them or line with non-stick baking paper.
-In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
-Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed.
-Turn onto a cooling rack and leave to cool completely.
2**To assemble the cake (my way):
-Pour orange, pineapple or mango juice (whatever you have in the fridge) over each sponge and let the cake soak all the juice.
-Prepare the filling of your choice, i.e whipping cream with vanilla extract and a bit of sugar, put the filling over the 1st cake, then add the fruit of your choice.
-Put the 2nd sponge cake, then cover it with the whipped cream. Decorate.
-Refrigerate before serving (better in a closed cake box)