Victoria sponge cake Recipe it was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. favorite recipe of prince william and catherine middleton
Ingredients:
A little vegetable oil or butter, for greasing
110g butter, at room temperature, cut into pieces
110g caster sugar, plus extra for sprinkling
2 medium eggs, beaten
½ tsp vanilla extract
110g self-raising flour
Small pinch salt
1 tbsp milk
4 tbsp strawberry jam
Method:
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7 inch) sandwich tins with vegetable oil or butter, line their bases with circles of greaseproof paper, then lightly grease the paper.
Beat together the butter and caster sugar in a large mixing bowl with a wooden spoon or hand-held electric mixer until the mixture is very pale in colour and light and fluffy in texture.
Gradually add the eggs to the creamed mixture, beating well between each addition. If the mixture looks like it is about to curdle, add 1 teaspoon of the flour when you add the beaten egg. Stir in the vanilla extract.
Sift the flour and salt into the bowl and use a large metal spoon to fold it in. Do this as lightly as possible - the trick is to avoid losing the air you have so carefully beaten in.
The mixture should have a soft, dropping consistency. To check, pick up a large spoonful and suspend it over the bowl it should drop off quite easily. If it doesn't, lightly stir in the milk.
It's important to use the correct-sized cake tins as specified in the recipe. To make a 20cm (8 inch) cake, use 175g butter, 175g caster sugar, 175g self-raising flour and 3 medium eggs.
Share the mixture between the prepared tins and level the tops. Bake for 18-20 minutes. To test that the cakes are cooked, the surfaces should be golden brown, and when touched lightly with your finger they should spring back into place. If they are cooked, put the tins on to a wire rack to cool for a few minutes.
Remove the cakes from their tins and cool on the wire rack, then remove the lining paper. When completely cold, sandwich the cakes together with strawberry jam and whipped cream, then sprinkle the top with caster sugar.
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| Victoria sponge cake Recipe |
