HOW TO MAKE A VICTORIA SPONGE CAKE (1)

This is how to make a Victoria sponge cake by the traditional creaming method. You will need:
6oz margarine
6oz caster sugar
6oz self-raising flour
3 large eggs
Grated zest of and orange (or lemon).
IT IS IMPORTANT THAT ALL INGREDIENTS ARE AT ROOM TEMPERATURE.
1) Beat the fat, sugar and zest together until light, pale and fluffy on a medium speed in a mixer. It should look like whipped double cream and drop off the spoon with a light tap.
2) Add the eggs one at a time, beating very thoroughly into the butter and sugar mixture. Use a high speed for this. If the eggs are at room temperature and are beaten in well the mixture won't curdle. If it looks slightly curdled you can add one tablespoon of the flour and beat very hard.
3) Sift the flour over the mixture and gently mix in on the lowest speed. Switch off as soon as the flour is incorporated.
4) Devide evenly between two 7" sandwich tins, and bake at gas mark 4 for 35 minutes. Let stand in the tins for 5 minutes before turning out. To check if the cake is cooked lightly press the centre with your little finger - it should leave no impression. When cool, fill with jam or jam and cream and dredge the top with icing sugar.

Category:

Howto & Style

Tags:

• Victoria
• Sponge
• Creaming
• Method