Saturday, 15 May 2010

Victoria Sponge

Quantity for 8" sandwich tins or approx 18 fairy cakes.

6oz butter
6oz (vanilla) sugar
6oz self-raising flour
3 eggs
vanilla essence (optional)

1. Line base of sandwich tins with greaseproof paper and grease tins.
2. Cream butter and sugar until 'soft and fluffy' - if butter is hard, give it 20 second in microwave on full power.
3. Weigh up flour ready but do not add to mixture.
4. Beat in eggs one at a time. Beat enthusiastically and add a spoonful of flour between eggs to prevent curdling.
5. Beat in remaining flour (and a few drops of vanilla essence if desired).
6. Divide evenly into two tins and spread out (or dollop into cake cases for fairy cakes using a teaspoon).
7. Bake in oven gas mark 4, 180C (160C in fan oven) for 20-25 mins until golden on top and starting to come away from the tin at the edges. Fairy cakes take 15-20 mins.

Allow to cool, then fill with butter icing - or jam, or lemon curd, etc.

Lemon option - add grated rind of 1 lemon to cake mixture, use juice from the lemon in butter icing for filling.
Chocolate option - replace 1oz of the flour with 1oz cocoa powder.
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