Victoria Sponge Cake Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| Eggs | 3 | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Sodium bicarbonate | 1/2 Teaspoon | |
| Vanilla essence | 1 Teaspoon | |
| 1/3 cup liquid milk | ||
| Icing Sugar | 4 Tablespoon | |
| Cream | 1/2 Cup (16 tbs) (Filling) | |
| Strawberry jam | 3 Tablespoon (Filling) | |
Directions
Sieve flour, baking powder and soda bicarb together.
Beat eggs, sugar and butter till creamy in a large mixing bowl.
Add flour and beat for 5 - 7 minutes.
Add vanilla essence and milk and beat until light in texture.
Grease a round tin and pour the batter.
Bake in a preheated oven at 160°C for 35-40 minutes.
Insert a knife in the centre.
If comes out clean, cake is ready.
Remove from the tin after 5-7 minutes and cool completely.
Cut the cake into two.
On the lower portion, spread strawberry jam and then cream.
Put other portion above it.
Sprinkle with icing sugar and keep in fridge for 1/2 hour before serving.
Beat eggs, sugar and butter till creamy in a large mixing bowl.
Add flour and beat for 5 - 7 minutes.
Add vanilla essence and milk and beat until light in texture.
Grease a round tin and pour the batter.
Bake in a preheated oven at 160°C for 35-40 minutes.
Insert a knife in the centre.
If comes out clean, cake is ready.
Remove from the tin after 5-7 minutes and cool completely.
Cut the cake into two.
On the lower portion, spread strawberry jam and then cream.
Put other portion above it.
Sprinkle with icing sugar and keep in fridge for 1/2 hour before serving.
Chef
