Victoria sponge

Apparently named after Queen Victoria who enjoyed a slice or two with her afternoon tea, this sponge is basic but a good test of a cake makers skill as it involves accurate measuring, careful execution a good food processor and a reliable oven. Two methods are possible the creaming method or the throw-it-all-in-the-food-processor method as mentioned previously anyway here is the recipe:

Set oven to 170 C (with fan)
Butter and flour 2 sponge tins 20cm diameter and 3cm deep

Take 4 eggs and weigh them, then you need that same weight of castor sugar, butter, and self raising flour
add 1 teaspoon of baking powder to the flour and seive.

Mix all together using either of the methods above and add 2 tablespoons of milk to the finished mix. Divide equally between the 2 tins and bake for 20 minutes or so until firm to the touch and a nice golden colour, cool slightly then turn out and when completely cool, sandwich together with raspberry or strawberry jam, dust with icing sugar. Keep it in a tin for best results.



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