This simplest of sponge cake
recipes has a fresh berry and whipped cream filling that takes the classic
Victoria sponge to new heights.
Ingredients
·
225g/8oz butter or margarine, softened at room
temperature
·
225g/8oz caster sugar
·
4 medium eggs
·
2 tsp vanilla extract
·
225g/8oz self raising flour
·
milk, to loosen
How to prepare
1. Preheat
the oven to 180C/350F/Gas 4.
2. Grease
and line 2 x 18cm/7in cake tins with baking paper.
3. Cream
the butter and the sugar together in a bowl until pale and fluffy.
4. Beat
in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold
in the flour using a large metal spoon, adding a little extra milk if
necessary, to create a batter with a soft dropping consistency.
6. Divide
the mixture between the cake tins and gently spread out with a spatula.
7. Bake
for 20-25 minutes, or until golden-brown on top and a skewer inserted into the
middle comes out clean.
8. Remove
from the oven and set aside for 5 minutes, then remove from the tin and peel
off the paper. Place onto a wire rack.
9. Sandwich
the cakes together with jam, lemon curd or whipped cream and berries or just
enjoy on its own.
