Chris: 1 revision

2013-07-25T08:45:26Z

1 revision

10.1.1.1: /* Method */

2012-06-01T03:33:42Z

‎Method

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===Ingredients===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*200g butter, softened
*1 cup caster sugar
*4 eggs, beaten
*1 ½ cups flour
*3 tsp baking powder
*2 Tbsp milk
*1/2 cup Craig’s Strawberry Jam
*¾ cup cream, whipped
</div>

===Method===
#Preheat oven to 190°C.
#Grease the sides and line the base of 2 x 20cm sandwich cake tins with baking paper.
#Cream together the butter and sugar until pale and fluffy.
#Add the beaten eggs to the mixture in 5 or 6 additions, beating well after each addition to thoroughly combine.
#Sift the flour and baking powder together and carefully fold in half to just combine.
#Fold in the remaining flour with the milk.
#Divide the mixture equally between the two tins and spread out carefully to fill the tins.
#Bake in the pre-heated oven for 20-25 minutes until golden and cooked.
#The centre of the sponges will spring back when lightly touched.
#Leave to cool in the tins for 10 minutes before turning out onto a cake rack to cool.
#When cold, spread one half of the sponge with Craig’s Strawberry Jam , then top with whipped cream.
#Sandwich the two halves together and dust with icing sugar before serving.

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Victoria Sponge Cake - Revision history

Chris: 1 revision

10.1.1.1: /* Method */