Victoria Sponge

Serves: 8

Ready in: 15 to 30 mins

Did you know? When beating in the eggs, add a tbsp of flour as this will prevent the mixture from separating and curdling. Traditional Victoria sponge is made using the creaming method. Always use the same amount of fat, sugar and flour and half the amount of eggs. So if four eggs weigh 112g out of their shells, you'd need 225g each of flour, sugar and butter

Ingredients
Method

Ingredients:

175g butter, softened
175g caster sugar
3 free-range eggs, lightly beaten
175g self-raising flour
raspberry jam, to decorate
icing sugar, to decorate

method:

Add the softened butter and caster sugar to a food mixer bowl and whisk with the beaters until pale and creamed. Then beat in the eggs a little at a time. Don't add them too fast or the mixture may curdle.
Now sieve in the self-raising flour, using a metal spoon to gently fold it in. The mixture should be of a dropping consistency. If it is too dry add a little water or milk and if too wet, add a little more flour.
Line two greased 20cm (8in) round loose-bottomed sandwich cake tins with greaseproof paper. Now divide the mixture between the tins and spread evenly. Put in a preheated oven at 190C/375F/Gas 5 and bake for about 20 minutes or until the cakes are risen and lightly golden. They should spring back when pushed with fingertips.
Remove from the oven and allow to cool for a few minutes, then turn out onto a wire rack to cool completely. Sandwich together with raspberry jam and dust the top with sieved icing or caster sugar.

Print Recipe www.fabflour.co.uk