6oz 175g butter
6oz 175g of caster
A few drops of vanilla essence
6oz self raisin flour 175 sifted
For the topping and filling.
Jam and icing sugar
Preheat the oven to 170 degrees C gas mark 3 and grease two sponge tins and line the bases with greaseproof paper.
In a bowl cream the butter and sugar together until the mixture looks fluffy. It should drop of a spoon easily.
In a separate bowl beat the eggs together thoroughly and add them to the mix a little at a time beating after each addition to stop the mix curdling.
With the eggs added put in a few drops of vanilla essence.
Gently sieve in the flour with and fold into the mixture with a metal spoon.
If you sieve in about a quarter of the flour and fold it in gently, repeating the process until the flour has all been added) you will keep in most of the trapped air.
Sieve the flour in from about a foot above the bowl this helps to keep the air trapped in. The more air in the mix will cause the cake to rise more in the oven.
When mixed properly the cake mix should drop off the spoon easily when tapped against the mixing bowl.
|20x Blank self adhesive jam jar labels|
If it seems too thick you can add 2 teaspoons of hot water to thin it.
Then just place the Victoria sponge mix evenly in the two prepared tins and put on the middle shelf of the oven for 25 – 30 minutes.
When cooked the centres will be slightly springy. If you touch the centre of the cake with top with your little finger no imprint will be left.
When the sponges are cooked remove from the oven and leave for a minute. Turn the sponges out onto a wire frame. You may need a spatula to loosen the sides before turning the sponges out.
Peel of the greaseproof and leave to cool thoroughly before adding the jam and dusting the top with icing sugar.
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