Victoria Sponge

BASIC VANILLA SPONGE CAKE RECIPE

Ingredients:
225g/8oz butter or margarine, softened
225g/8oz caster sugar
4 eggs
225g/8oz self-raising flour
2 tsp baking powder

Tins
2 loose bottomed 20cm/8in sandwich tins, 4 cm deep

 

Method
1. Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.
2. Measure the butter or margarine, sugar, eggs, flour, and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

3. Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

4. Bake for about 25 minutes, until well risen and golden (check them after 20 minutes). The tops of the cakes should spring back when pressed lightly with a finger.

5. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely. 

Yum!!

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