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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Victoria Sponge Cake Recipe

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This recipe for Victoria Sponge Cake is from Chez BJ 25, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large eggs
250g self raising flour
250g butter/margarine
250g sugar
2 1/2 tsp. baking powder
1 tsp. vanilla
300ml double cream
Jam - as much as needed (preferably strawberry or raspberry)
Directions:
Directions:
Butter in bowl with sugar - mix together well (for at least 5 minutes), whisk eggs in separate bowl and add slowly to batter, mixing well. Stir baking powder into flour before slowly adding it to batter (do not use mixer higher than medium speed). Add vanilla.

Pre-grease cake pans and line bottom with baking paper (tip, weigh the pans to ensure that the batter is divided equally). Bake in preheated over 170º on middle shelf until done. (circa 30 minutes).

Whip cream until stiff, or beat 225g butter and 450g confectioner's sugar to make butter cream.

To assemble:
Spread bottom layer of completely cooled cake with jam (can leave 1 inch from edge). Spread cream over jam. Add top of cake and sprinkle powdered sugar over cake.
Personal Notes:
Personal Notes:
tips: www.youtube.com/watch?v=9gr3D89vggQ (The Boy Who could Bake)

 

 

 

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