Classic Victoria Sponge Cake
A Victoria Sponge must be one of the all time classic tea treats. Light cake with cream and fruit - perfection!
- Yields: 1 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
225 g butter, softened
225 g castor sugar 1
1 1/2 tsp (7.5 ml) vanilla essence
225 g flour
2 tsp (10 ml) baking powder
pinch of salt
1/2 C (125 ml) cream
250 g fresh raspberries for decorating
icing sugar for dusting
Preheat the oven to 170 °C. Line 2 round cake tins with greaseproof paper and keep to one side.
Place the butter, castor sugar and 1 tsp (5 ml) vanilla essence into a bowl and cream together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift the flour, baking powder and salt together and gently fold into the creamed egg mixture. Divide the mixture equally between the 2 cake tins and place in the oven. Bake for 15–20 minutes or until cooked and light golden brown. Remove from the oven and allow to cool on a wire rack.
Whip the cream and remaining ½ tsp (2.5 ml) vanilla essence to form stiff peaks. Smear the top of one cake with raspberry jam and the whipped vanilla cream, then top with the other cake.
Garnish the top of the cake with a pile of fresh raspberries and dust liberally with icing sugar.