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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The first time I ever really tried a Victoria sponge was at High Tea when I was in Cape Town, South Africa, looking up at table top mountain, I then had it on the cliffs at Hermanes watching the wales during high tea. So when I got home I had to find the recipe, and I did Ingredients:
250 g butter |
1 teaspoon vanilla essence |
1 cup caster sugar |
4 eggs |
2 cups self-raising flour |
2 tablespoons jam |
Directions:
1. You will also need icing sugar for this recipe.
2. Grease 2 deep 20cm round cake pans.
3. Cover bases with paper, grease paper.
4. Beat butter, essence and sugar in small bowl with electric mixer until mixture is light and fluffy.
5. Add eggs 1 at a time, beat well between additions.
6. Transfer to large bowl.
7. Stir in sifted flour in 2 batches.
8. Spread mixture evenly between prepared pans.
9. Bake in a moderate oven for about 25 minutes.
10. Turn cakes onto wire rack to cool.
11. Join cakes with jam.
12. Dust cake with a little sifted icing sugar.
13. This is best made on the day of serving.
14. Can freeze, do not microwave.
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