Victoria Cake

Aaah. The mother of all everyday cakes. It is like the comforting, delicious faithful friend of the cake world. The house smells gorgeous when it’s in the oven, it’s a cinch to make and you can vary it by changing the jam in the middle, adding buttercream, fresh cream, luscious strawberries or raspberries when they are at their best—the possibilities are endless. Victoria sponge, we salute you.

Victoria Cake
 
Ingredients
  • ½ cups self rising flour
  • sifted % cup superfine sugar
  • ½ cup soft margarine
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 1 tbsp strawberry jam
  • Confectioners' sugar for dusting
Instructions
  1. Preheat the oven to 325°F. Grease and line two 8 in round layer cake pans. Put all the ingredients except the jam and the confectioners' sugar in a large bowl and beat the living daylights out of them. The preferred method is in a freestanding mixer, but you could use an electric hand whisk.
  2. When the batter is very pale, fluffy and almost mousse-like, divide it between the prepared pans and smooth out. Bake for about 20 minutes. The cakes should be springy to the touch and a skewer or sharp knife should come out clean when poked into the sponge.
  3. Cool the cakes on a wire rack. When they are cold, sandwich them together with the jam, and dust the top with confectioners' sugar. Voila!

 

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Victorian Cake

Victoria Cake

Aaah. The mother of all everyday cakes. It is like the comforting, delicious faithful friend of the cake world. The house smells gorgeous when it’s in the oven, it’s a cinch to make and you can vary it by changing the jam in the middle, adding buttercream, fresh cream, luscious strawberries or raspberries when they…

Read More »

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Victorian Cake
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