Ingredients
Makes: 1 (7
in) Victoria sponge cake
·
3 eggs
·
150g (6 oz) self raising flour
·
150g (6 oz) caster sugar
·
150g (6 oz) butter or margarine
·
1/2 teaspoon vanilla extract
·
jam to sandwich the cake
·
For the buttercream
·
100g (4 oz) icing sugar
·
50g (2 oz) butter
·
1/2 teaspoon of vanilla extract
Method
Prep:30min
› Cook:35min
› Ready in:1hr5min
1. Preheat
the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease
and line two 18cm (7 in) sandwich tins with baking parchment.
2. Weigh
the three eggs. Note the weight and measure the same amount of sugar, flour and
butter. (See footnote.)
3. Sieve
the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack
in the eggs and beat well with a wooden spoon or mixer, until the mixture is
light coloured and fluffy. Divide the cake mixture between the tins and smooth
the tops.
4. Bake
for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins,
then turn out onto a wire rack to cool completely.
5. To
make the buttercream, sieve the sugar into a bowl, add the butter and vanilla
and beat well.
6. To
sandwich the cakes together: Add a layer of jam to the top of one of the
sponges, followed by a layer of cream on top of the jam, finish by placing the
last of the sponges on top. Dust with a layer of icing sugar if desired.
I always use margarine, butter is too
heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This
will more than likely weigh over or under 150g (6 oz). For example, if the eggs
weigh 175g you would use 175g each of the flour, sugar and margarine.