Free Online Recipes
 |  

Sign Up login
 
 

Victoria Sponge Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Victoria Sponge

Category   Desserts - Breads
Sub Category   None

Ingredients
200g castor sugar
200g softened butter
4 eggs beaten
200g self-raising flour
1 tsp. baking powder
2 tbs milk
For the filling
100g softened butter
 
140g icing sugar, sifted
drop of vanilla extract
340g jam
icing sugar to decorate
Preheat oven to 190 centigrade
or 170C convection
or Gas mark 5

Instructions
First, convert the English measures to your preferred units
Then, butter two x 20cm cake pans and line with wax paper. In a large bowl beat all the cake ingredients until a smooth, soft batter. Divide the mixture evenly between the pans, smooth the surface with a spatula and bake for 20 minutes until golden and the cake springs back when pressed. Turn onto a rack to cool completely.
Filling- beat the butter until smooth and gradually beat in the icing sugar and the vanilla extract. Spread the butter cream over the bottom sponge, then the jam and place the second sponge on top. Dust with icing sugar--or whatever. Keep in an airtight container. Eat within 2 days.
Rowan made her first Victoria sponge for a William-and-Kate wedding street party in Buckingham, hence the patriotic colours of the decoration. It was a big hit by all accounts. Note- She learned everything she knows about baking from her mother-not!


Originally Submitted
12/29/2012





0 Out of 5 from 0 reviews

You can add this Victoria Sponge recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.