Ingredients: |
Ingredients: For the cake:
225g butter, softened. Unsalted but don't worry if you use salted
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
225g self-raising flour
1 teaspoon baking powder
3-4 tablespoons milk
Normal filling
2-4 tablespoons raspberry or other jam
Fancy filling & topping
2-4 tablespoons raspberry jam
1 punnet raspberries or berries of choice
125ml whipped double cream
For the topping
1-2 tablespoons caster sugar (I prefer to use icing sugar)
2 x 22cm/8inch sandwich tins, line the bottom with greaseproof paper and butter the sides
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Directions: |
Directions:Preheat the oven to 180C / gas mark 4. Fan ovens - 160C.
To make this basic sponge cake in the food processor: put all the ingredients except the milk in the food processor and process till you've got a smooth batter. Then pulse, pouring the milk gradually through the funnel till your cake mixture's a soft, dropping consistency.
To make it the traditional way:
- Cream the butter and sugar until lighter in colour and fluffy
- Add the vanilla and the eggs, one at a time, adding a spoonful of flour between each.
- Fold in the rest of the flour and the baking powder, and when all incorporated, add a little milk as you need.
Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean.
Leave the cakes in their tins on a wire rack for 10 minutes before turning out and
leaving to cool completely.
When you're ready to eat the cake, put one layer on a plate, spread with jam. If you are being fancy, scatter fruit on top. Whip the cream till it's thickened but still soft and spread over the jammy fruit.
For really fancy cake, sprinkle over a tablespoon or so of caster sugar or sieve over a tablespoon or so of icing sugar. |
This recipe for Nigella's Victoria Sponge is from