Pete
Über Member
Victoria sponge cake.
Ingredients:
225g/8oz butter or margarine, softened
225g/8oz caster sugar
4 medium eggs
225g/8oz self raising flour
milk, to loosen if necessary.
Method:
Cream together the sugar and butter/margerine until light and fluffy
Beat in the eggs, one at a time, adding a small amount of flour if necessary.
Whisk well for several minutes, then fold in the flour.
Add milk, a tsp at a time, to loosen if the mix if too stiff.
Bake for 20 to 25 minutes at Gas Mk 4 until the top is golden brown and a skewer comes out clean fro the centre of the cake.
Pour into 2 x 7" greased cake tins. (I tend to line the bases with discs of greaseproof paper to avoid sticking)
Turn out onto racks to cool, then prepare and press together with the fillings.
Dust with icing sugar, cut a slice and enjoy!
Ingredients:
225g/8oz butter or margarine, softened
225g/8oz caster sugar
4 medium eggs
225g/8oz self raising flour
milk, to loosen if necessary.
Method:
Cream together the sugar and butter/margerine until light and fluffy
Beat in the eggs, one at a time, adding a small amount of flour if necessary.
Whisk well for several minutes, then fold in the flour.
Add milk, a tsp at a time, to loosen if the mix if too stiff.
Bake for 20 to 25 minutes at Gas Mk 4 until the top is golden brown and a skewer comes out clean fro the centre of the cake.
Pour into 2 x 7" greased cake tins. (I tend to line the bases with discs of greaseproof paper to avoid sticking)
Turn out onto racks to cool, then prepare and press together with the fillings.
Dust with icing sugar, cut a slice and enjoy!
