Victoria Sponge
| Serves: 6 people | Recipe course:
Cakes | Total time (min.): 40 | Complexity (1 to 3): 1 |
A traditional cake everyone will love and perfect for afternoon tea. You can change the filling to any jam or curd you like.
Tool
Stand Mixers
K beater
Ingredients
Ingredients 1
Caster sugar 200 grams
Butter 200 grams
Ingredients 2
Eggs 4
Milk 1 Tbsp
Plain flour 200 grams
Baking powder 2+1/2 tsp
Vanilla extract 1/4 tsp
Ingredients 3
Strawberry jam 200 grams
Icing sugar as needed
Method
Prep. (Before you begin)
1. Cut the butter into cubes and leave at room temperature to soften.
2. Sift the plain flour.
Getting started
1. Fit the K beater to the machine.
2. Pre heat the oven to 175ºC.
3. Line the round tins with parchment paper.
Stage 1
1. Add Ingredients 1 (sugar, butter) into the Mixer bowl.
2. Attach the Mixer bowl to the machine and fit the splash guard.
3. Mix on speed 3 for 30 seconds.
4. Mix on speed 6 for 1 minute.
Stage 2
1. Add Ingredients 2 (eggs, milk, flour, baking powder, vanilla) into the Mixer bowl.
2. Mix on speed 3 for 30 seconds.
3. Scrape down the bowl.
4. Mix on speed 6 for 10 seconds.
5. Divide the batter between the round tins and level.
6. Bake for 20 minutes at 175°C or until a skewer tests clean.
7. Leave to cool on a wire rack.
Stage 3
1. Transfer one cake half to the serving plate.
2. Spread the cake half with the first item of Ingredients 3 (strawberry jam).
3. Place the second cake half on top.
4. Dust with the last item of Ingredients 3 (icing sugar).
5. Serve.
