Monday, 12 March 2007
CLASSIC VICTORIA SPONGE CAKE
150g caster sugar
150g soft margarine
150g self raising flour
1 x 5ml spoon baking powder
3 x 15ml spoon jam
oil for greasing tins
Preheat the oven to 180ºC, gas mark 4. Grease and line 2 sandwich cake tins. Cream the sugar and margarine together using an electric hand whisk until light and fluffy.
In a small bowl, beat the eggs with a fork. Add the beaten egg a little at a time to the margarine and sugar.
Sieve the flour and baking powder into bowl or onto a plate or piece of greaseproof paper. Fold the flour and baking powder into the mixture, a spoon full at a time. Divide the mixture equally between the cake tins.
Pop in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch. Remove from the tins immediately and place on a wire rack.
Once completely cooled, spread the jam over the base of one cake. Place the other sponge on top and dust with icing sugar.
For a tasty alternative, try using lemon curd instead of jam.