Victoria Sponge
   100g caster sugar
   ½ tsp vanilla extract
   100g softened butter
   2 large eggs
   1 tbsp water or milk
   100g self-raising flour
   Two buttered 18cm cake tins

Preheat the oven to 190 deg C. Place the caster sugar, vanilla extract and softened butter in a large bowl.
   Using an electric whisk or wooden spoon mix well until the colour lightens and the mixture is creamy.
   Add the eggs, one at a time, followed by the water, alternating with tablespoons of self-raising flour.
   Divide the mixture between the two cake tins. Bake for 20 minutes.
   Test by pushing a cocktail stick into the centre of each cake – the cocktail stick should come out quite clean. If so, tip the cakes onto a cake rack and leave to cool. If not, return to the oven for a further 5 minutes.
   When cool, sandwich the layers together with homemade jam and sprinkle with caster sugar.

From: From Mother to Daughter. By Vivienne Bolton. Published by Kyle Cathie/Simon & Schuster.
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