Classic Victoria Sponge

Written by Aini Amin on October 11, 2015 in Baking, Desserts, Recipes for dummies

Serving = 7-8 persons

Ingredients,

Self raising flour 225 gm
sugar 225 gm
unsalted butter 225 gm (at room temperature)(Use unsalted LURPAP spreadable butter for best results)
eggs large 4 (at room temperature)
baking powder 2 tsp
salt a pinch
vanilla extract 1-1/2 tsp
Strawberry jam 100-150 gm

Directions,

1. Preheat the oven on 180 C. Take 2 round pans of 8 inch. grease them and then line them with butter paper. Set a side. — 1. Preheat the oven on 180 C. Take 2 round pans of 8 inch.
grease them and then line them with butter paper. Set a side.

2. Take a big size bowl, Sift flour ,baking powder and salt in it. Then add eggs,butter,vanilla extract....now beat them all together with an electric mixture for 1 minute or just until all things comes together, don't over beat it. eggs and butter should be on room temperature. — 2. Take a big size bowl, Sift flour ,baking powder and salt in it. Then add sugar, eggs,butter,vanilla extract….now beat them all together with an electric mixture for 1 minute or just until all things comes together, don’t over beat it.
eggs and butter should be on room temperature.

3. Divide the batter equally in 2 pans.

4. Bake them for 20-22 minutes. Take them out, insert a toothpick ,if it comes out clean cakes are done. — 4. Bake them for 20-22 minutes. Take them out, insert a toothpick ,if it comes out clean cakes are done.keep them inside the pan for 2 minutes.

5. Take them out, take out the butter paper, let them completely cool on wire rack. — 5. Take them out, take out the butter paper, let them completely cool on cake cooling rack.

layer jam equally on 1 cake. — 6. layer jam equally on 1 cake.

6. Layer jam on cake and then layer 2nd cake on it. — 7. then layer 2nd cake on it.

6. Sprinkle icing sugar on top. serve. — 8. Sprinkle icing sugar on top. serve.

Classic Victoria Sponge

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