Victoria sponge

Victoria sponge

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Desserts
Makes
two 20cm cakes

Named after Queen Victoria, this sponge cake can be made by two different methods, each using the same basic ingredients. One method is to mix the eggs and sugar together first as in a Génoese, the other method (featured here) is to cream the butter and sugar together like a bun mixture. You get two very different results, but for a lighter cake I would go for this method. I think the best taste comes from the creaming method but I will leave the choice to you, and happy baking.

Ingredients

Quantity Ingredient
200g butter, plus extra for greasing
200g caster sugar
1/4 tsp vanilla extract
200g self raising flour
4 medium eggs

Method

  1. Pre-heat the oven to 190ºC. Grease and flour two 20cm sandwich tins. Place the butter, caster sugar and vanilla essence into a bowl or blender and mix well to a creamy consistency.
  2. Then slowly mix the eggs into the bowl, adding them one by one.
  3. Fold in the flour. When mixed, pour into the tins and bake for 20–25 minutes until well risen and golden brown. The cakes should spring back when pressed on top with a finger. Turn out and leave to cool on wire racks.
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