Victoria Sponge Sandwich Recipe
Ingredients
| Butter | 4 Ounce | |
| Caster sugar | 4 Ounce | |
| Eggs | 2 | |
| Flour | 4 Ounce | |
| Baking powder | 1/2 Teaspoon (Leveled) | |
| Jam | ||
Directions
GETTING READY
1 Grease sandwich tins and put a round of greased greaseproof paper in each.
2 Preheat the oven to 375°F, gas mark 5
MAKING
3 In a basin, soften butter.
4 Add in the sugar and beat very well together with the butter until the mixture is light and fluffy.
5 Beat in the two eggs very thoroughly; if the mixture curdles, add a little of the measured flour.
6 Measure the baking powder.
7 Addin to the flour and sieve together.
8 Gradually fold into the creamed mixture.
9 The mixture should be of a soft dropping consistency.
10 Divide it between the prepared sandwich tins.
11 Spread out the mixture evenly, and bake cakes in a fairly hot oven for 25-30 minutes.
12 The cakes should be firm to the touch, golden-brown and well risen.
13 Place them on a wire rack to cool.
14 When the cakes are cold, sandwich together with a heaped spoonful of jam and sprinkle with sugar.
SERVING
15 Serve as desired.
1 Grease sandwich tins and put a round of greased greaseproof paper in each.
2 Preheat the oven to 375°F, gas mark 5
MAKING
3 In a basin, soften butter.
4 Add in the sugar and beat very well together with the butter until the mixture is light and fluffy.
5 Beat in the two eggs very thoroughly; if the mixture curdles, add a little of the measured flour.
6 Measure the baking powder.
7 Addin to the flour and sieve together.
8 Gradually fold into the creamed mixture.
9 The mixture should be of a soft dropping consistency.
10 Divide it between the prepared sandwich tins.
11 Spread out the mixture evenly, and bake cakes in a fairly hot oven for 25-30 minutes.
12 The cakes should be firm to the touch, golden-brown and well risen.
13 Place them on a wire rack to cool.
14 When the cakes are cold, sandwich together with a heaped spoonful of jam and sprinkle with sugar.
SERVING
15 Serve as desired.
Chef
