victoria sponge cake

How To Make victoria sponge cake

• 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)
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