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Victoria Sponge Recipe
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Ingredients : Makes one 20cm round layer cake |
1 cup
4
3/4 cup
60 g
1/4 cup
1/2 cup |
Self-raising flour
Eggs, lightly beaten
Sugar
Unsalted butter, melted and cooled
Warm milk
Raspberry jam
Icing sugar, for decoration |
Method :
- Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease the paper.
- Dust the tins lightly with flour,
shake off excess.
- Sift the flour three times onto
greaseproof paper. Using electric beaters, beat eggs in small mixing
bowl for 5 minutes or until thick and pale.
- Add sugar gradually, 1 tablespoon at
at time, beating constantly until it has dissolved and the mixture is
pale yellow and glossy. Transfer mixture to a large mixing bowl.
- Using a metal spoon, fold in butter,
milk and flour quickly and lightly.
- Spread mixture evenly into the
prepared tins. Bake for 20 minutes or until sponges are lightly golden
and shrink from sides of this. Leave the sponges in tins for 5 minutes
before turning onto wire rack to cool.
- Spread jam on both sponge layers,
place together. Dust with sifted icing sugar just before serving.
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