31 May, 2013

Simple Victoria Sponge Cake

Very simple recipe, but very tasty!


THE RECIPE

Victoria Sponge Cake
(Serves 8)

For the Cake:
175g butter (room temp)
175g caster sugar
175g self-raising flour
3 medium eggs (beaten)
1 tsp vanilla extract
1 tsp baking powder
4 tbsp jam (raspberry or strawberry is best)

For the Buttercream:
50g butter (room temp)
125g icing sugar
1/2 tsp vanilla extract
2 tsp milk

1. Preheat the oven to 180C.  Grease 2 round baking tins (I used 20cm size), cut 2 circles of baking paper to fit and place in each tin. 

2. Put the butter, sugar, eggs and vanilla extract into a mixing bowl, and then sift over the flour and baking powder.  Beat all ingredients together until thick.  I used an electric hand whisk for this as I find it makes the sponge a lot lighter. 

3. Divide the mixture between the two tins and level out the tops as much as possible.  Bake in the oven for 25 minutes or until risen and firm. 

4.  Leave the cakes to cool in the tins for a few minutes, then remove and place on a cooling rack. 

5.  Once the cakes are completely cool, the inside layers can be added.  To make the buttercream place the butter, icing sugar, vanilla extract and milk into a bowl and mix together with a wooden spoon until smooth. 

6.  Spread the flat side of one of the cakes with jam, and the other with buttercream. 


7.  Gently sandwich the 2 halves together, and dust the top with a little icing sugar to finish. 

A little something for the weekend!

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