Victoria Sponge
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 175 g self-raising flour
- 175 g butter, at room temperature
- 175 g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract, the real stuff
- 3 tablespoons fruit jam or 3 tablespoons curds
- icing sugar, to dust
directions
- you will need: 2x19cm (71/2 in) diameter, 4cm (11/2in) deep sandwich cake tins, greased and bases lined with baking parchment.
- Preheat the oven to 180C, 160C fan, 350F, gas mark 4.
- Prepare the cake tins, weigh ingredients and sift the flour 3 times to give it a good airing.
- Make sure the butter and eggs are at room temperature.
- In a bowl, cream the butter and sugar with a hand held electric whisk until pale and light- about 10 minutes.
- Mix the eggs and vanilla with a fork.
- Gradually whisk the eggs into the creamed mixture- in about 5 parts.
- Beat each addition of egg in well before adding the next.
- Add a little of the sifted flour with the last addition of egg if the mixture looks like it is separating.
- When all the egg has been beaten in, lightly fold in half the flour using a metal tablespoon.
- Then fold in the remaining flour until combined.
- Divide the mixture between the cake tins and spread level.
- bake in the centre of the oven for 20-25 minutes.
- Touch the centre of each cake with your fingertips if they fell springy and no imprint remains, they are done.
- Remove from the oven and leave to cool in the tins for 2 minutes, then turn out on to a cooling rack.
- Sandwich the layers together with jam or curd and dust with icing sugar.
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Reviews
-
I tried to make it with "Cup for Cup" (brand) gluten-free flour. It was a disaster. The batter was thick and sticky like bread dough, and I couldn't smooth it out into the pan with the spatula because it was so sticky it would come away with the spatula. I have made this before with "regular" flour and it came out perfectly. Does anyone have an idea about how to do this with gluten-free flour? thanks.
Tweaks
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I tried to make it with "Cup for Cup" (brand) gluten-free flour. It was a disaster. The batter was thick and sticky like bread dough, and I couldn't smooth it out into the pan with the spatula because it was so sticky it would come away with the spatula. I have made this before with "regular" flour and it came out perfectly. Does anyone have an idea about how to do this with gluten-free flour? thanks.
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