raring2go.co.uk 15 Raring2go! RECIPIE Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Raring2make!Raring2make!Raring2make!Raring2make!Raring2make! Springtime Victoria Sponge Cake This is our step by step guide to how you make it! 1.Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper. 2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, you can add a spoonful of flour to bring it back together. 4. Sift in the self-raising flour and baking powder, then gently fold into the mixture using a spatula or wooden spoon. 5. Add the milk and vanilla extract, and continue folding until you have a smooth batter. 6. Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula. 7. Bake in the preheated oven for 20-25 minutes or until the cakes are golden brown and spring back when lightly touched. 8. Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. 9. Once the cakes are cool, spread the jam over the top of one of the cakes. 10. Whip the cream until it forms stiff peaks and spread it over the jam-covered cake. 11. Place the second cake on top, creating a sandwich. 12. Dust the top with a little icing sugar before serving. Now enjoy your homemade Victoria Sponge! Ingredients 200g unsalted butter, softened 200g (1 cup) caster sugar 4 large eggs 200g (1.5 cups) self-raising flour 1 tsp baking powder, 2 tbsp milk 1 tsp vanilla extract For the filling 150g (1 cup) strawberry or raspberry jam 150g (2/3 cup) whipped cream Victoria sponge cake can be traced back to the 15th century. It was one of the first types of cake to be made without yeast and the term ‘sponge cake’ comes from the sponge-like openness of the crumb. It became popular in British food culture thanks the Seventh Duchess of Bedford and Queen Victoria herself. The Queen enjoyed afternoon tea and it was said she would often enjoy chocolate sponges, plain sponges, biscuits, petit fours, almond sweets and many other sweet treats. But it was the plain sponge cake, known as the sandwich cake with a jam and buttercream filling, dusted with sugar, that reigned supreme and was named after her. Raring2make! Recipes to make as a family for the family
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