Nothing beats a classic light and fluffy Victoria Sponge. If you know how to make this one you can pretty much make any other cake you like.
Prep Time: 10 Mins
Cook Time: Approximately 25 – 30 Mins (This will depend on the size of your cake tin)
Portions: 8 – 10 Slices
Ingredients
- 150g Butter
- 150g Caster Sugar
- 3 Eggs
- 150g Self Raising Flour
- 1 TSP Baking Powder
- 1 Tsp Vanilla
- Doubble Cream
- Jam
- Icing Sugar
Equipment you will need
- Kitchen Mixer/ Large Bowl
- Wooden Spoon/ Spatula
- Cake Tin
Method
- First you need to preheat your oven to 180c and grease your cake tin ready to go
- Now take your butter and beat until light and fluffy then add your sugar and continue to beat
- Now add your vanilla then take your eggs and add one at a time to your butter mix whiles continuing to beat. If your mixture looks like it’s going to split don’t worry add a table spoon of your flour and this will help to stop it
- Now all your eggs are in you can fold in your flour and baking powder until all combined then put into your cake tin and bake until golden brown or a knife comes out clean, this will take about 25 – 30 minutes
- Now your cake is done you can leave it to cool completely and whisk your cream into soft pecks
- By now your cake should be cool so you can cut and add your whipped cream and jam then dust with icing sugar and enjoy
