This week I have an all time favourite, especially for those of you that have a sweet tooth - Victoria Sponge Cake
This delicious Victoria Sponge Cake is one of the best that I've tried and believe me I've sampled a few over the years!
It's such an easy cake to make, done in a matter of minutes, melt in your mouth and light and fluffy as a cloud.
Ingredients:
175g / 6oz butter at room temperature plus extra for greasing
175g / 6oz caster sugar
3 eggs, beaten
175g / 6 oz self raising flour
Pinch of salt
3 tbsp raspberry jam
1tbsp icing sugar to dust (optional)
Method:
Preheat your oevn to 350 degrees / 180 for fan ovens or gas mark 4
Cream together the butter and sugar until pale in colour and light and fluffy. It's easier to do this with a hand held mixer but a wooden spoon can be used.
Add the eggs a little at a time, beating well after each addition
Sift the flour and salt together and add to the mixture a little at a time.
That's it!
Pour the mixture between two 7" pre greased cake tins and place in the middle of your oven for approx 25 minutes or until the cake has begun to pull away from the side
of the tins.
You can also check your cake by gently pressing the top of the cake itself. If you choose to do this you'll need to do so with care and quickly as you don't want to lose too much heat from your oven.
If it springs back, it's cooked, if not leave for a few more minutes and re check.
When cooked, remove from the oven and leave to stand for a couple of minutes before loosening from the edges to turn out onto a cooling rack.
When completely cool, sandwich together with lashings of raspberry jam, dust with icing sugar and sit back and enjoy with a nice cup of tea or coffee!
TIP:
When greasing your cake tins it also helps to dust with a little flour. This stops the mixture from sticking whilst baking. Pop in a spoonful and swirl it around to coat
the grease. Remove all excess flour by tapping it out of the tin again.
