Victoria sponge
Ingredients
200g Butter 1. Preheat the oven to 190°c/gas mark 5.
200g Caster Sugar 2. Grease two 20cm sandwich tins.
1 Tsp Vanilla Essence 3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a
4 Eggs creamy consistency.
200g Self raising flour 4. Slowly beat in the eggs one by one.
5. Sift the flour and fold into the mixture.
6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and
springy when pressed
7. Turn out onto a wire rack and leave to cool.
8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake
on top and enjoy!
200g Butter 1. Preheat the oven to 190°c/gas mark 5.
200g Caster Sugar 2. Grease two 20cm sandwich tins.
1 Tsp Vanilla Essence 3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a
4 Eggs creamy consistency.
200g Self raising flour 4. Slowly beat in the eggs one by one.
5. Sift the flour and fold into the mixture.
6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and
springy when pressed
7. Turn out onto a wire rack and leave to cool.
8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake
on top and enjoy!