Victoria Sponge Recipe
Ingredients
| Butter margarine | 100 Gram, softened | |
| Caster sugar | 100 Gram | |
| Eggs | 2 Medium, beaten | |
| Self-raising flour | 100 Gram, sifted | |
| Boiling water | 15 Milliliter | |
| Raspberry jam | 75 Gram |
Directions
GETTING READY
1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line 2 x 18 cm (7 in) round sandwich tins.
2. Cream the fat and sugar together until light and fluffy.
3. Beat in the eggs, a little at a time, and adding 15 ml (1 tbsp) of the flour between each addition very thoroughly.
MAKING
4. Using a metal spoon fold in the remaining flour.
5. Finally, stir in the boiling water and mix well.
6. Distribute the mixture between the prepared tins and bake for 20—25 minutes until the cake is lightly browned and springs back when pressed lightly with a finger.
7. Take out of the and turn out on to a wire rack to cool.
8. When cold, spread the underside of one cake with jam, lay the other cake carefully on top and dredge with the extra caster sugar.
1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line 2 x 18 cm (7 in) round sandwich tins.
2. Cream the fat and sugar together until light and fluffy.
3. Beat in the eggs, a little at a time, and adding 15 ml (1 tbsp) of the flour between each addition very thoroughly.
MAKING
4. Using a metal spoon fold in the remaining flour.
5. Finally, stir in the boiling water and mix well.
6. Distribute the mixture between the prepared tins and bake for 20—25 minutes until the cake is lightly browned and springs back when pressed lightly with a finger.
7. Take out of the and turn out on to a wire rack to cool.
8. When cold, spread the underside of one cake with jam, lay the other cake carefully on top and dredge with the extra caster sugar.
Chef
