Victoria (Elizabeth) Sponge
Method
Preparation method
Prep: 30 mins | Cook: 35 mins
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 eggs. Note the weight and measure out the same amount of sugar, flour and butter.
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.For 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 other sponge on top.
For a n extra special 'Jubilee' touch whip some cream and cover the top of the cake then decorate with blueberries and raspberries or strawberries in a Union Jack pattern.
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 or fresh vanilla
Strawberry or raspberry jam to sandwich the cake
For the buttercream:
100g (4 oz) icing sugar
50g (2 oz) butter
1/2 teaspoon of vanilla extract
For the Jubilee topping:
Double cream for whipping
Fresh strawberries/raspberries
Blueberries
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