Victoria Sponge - Open Class 112
Ingredients
4 Free Range Eggs
Weight of eggs in Caster Sugar, plus extra for dusting
Weight of eggs in Self Raising Flour
Weight of eggs in Margarine
1tspn Vanilla Essence
1 tspn Baking Powder
Raspberry Jam
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 20cm/8” round sandwich tins.
3. Cream the margarine and sugar together until light and fluffy.
4. Add the eggs one at a time while gently mixing, add a little flour after each egg to prevent curdling. Add the remaining
flour, baking powder and vanilla essence and mix well until combined.
5. Divide the mixture evenly between the tins. Smooth the surface of the cakes with a spatula.
6. Place the tins on the middle shelf of the oven and bake for approximately 25 minutes.
7. Cakes are done when golden brown and coming away from the edge of the tins and springy to the touch. Remove from
the oven and set aside to cool.
8. When cooled, spread jam over one cake, top with the second cake and sprinkle with some caster sugar
Ingredients
4 Free Range Eggs
Weight of eggs in Caster Sugar, plus extra for dusting
Weight of eggs in Self Raising Flour
Weight of eggs in Margarine
1tspn Vanilla Essence
1 tspn Baking Powder
Raspberry Jam
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 20cm/8” round sandwich tins.
3. Cream the margarine and sugar together until light and fluffy.
4. Add the eggs one at a time while gently mixing, add a little flour after each egg to prevent curdling. Add the remaining
flour, baking powder and vanilla essence and mix well until combined.
5. Divide the mixture evenly between the tins. Smooth the surface of the cakes with a spatula.
6. Place the tins on the middle shelf of the oven and bake for approximately 25 minutes.
7. Cakes are done when golden brown and coming away from the edge of the tins and springy to the touch. Remove from
the oven and set aside to cool.
8. When cooled, spread jam over one cake, top with the second cake and sprinkle with some caster sugar
