Thursday, 10 June 2010

Victoria Sponge Cake

Victoria Sponge Cake 

knob of butter, melted 
8oz butter, softened 
8oz caster sugar 
4 large free-range eggs 
8oz self-raising flour, sifted 

For the filling 
6 tbsp strawberry jam (I’m using my homemade rhubarb jam) 
300ml double cream, lightly whipped 

Preheat the oven to 180C. 

Gently heat the knob of butter in a pan and brush two 7-inch cake tins with the melted butter. 

Line the bottom of the two cake tins with greaseproof paper. 

In a large bowl, cream together the butter and sugar until pale and creamy. Beat well to get lots of air into the mixture. 
Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. 
Fold in the flour using a large metal spoon. 
Pour the mixture equally between the two cake tins and level off the top with a spatula. 
Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely. 
Spread the sponge with the jam and the whipped cream, then carefully sandwich together. 

Note : 
I’m using one 9-inch spring-form pan. 
When the cake is completely cool, carefully divide the cake into half using a serrated knife.