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Granny's Victoria Sponge: Ingredients

The document provides a recipe for a classic Victoria sponge cake. It lists the ingredients which include butter, sugar, eggs, self-raising flour, raspberry jam, and double cream. The instructions are given in 3 steps - first mixing the ingredients and baking the cakes, then assembling the cake with jam and cream in between the layers and dusting with icing sugar.

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Matt246
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154 views1 page

Granny's Victoria Sponge: Ingredients

The document provides a recipe for a classic Victoria sponge cake. It lists the ingredients which include butter, sugar, eggs, self-raising flour, raspberry jam, and double cream. The instructions are given in 3 steps - first mixing the ingredients and baking the cakes, then assembling the cake with jam and cream in between the layers and dusting with icing sugar.

Uploaded by

Matt246
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Page 1 of 1

Granny's Victoria sponge

Ingredients
200g unsalted butter,
softened, plus extra for
greasing
200g caster sugar
1 tsp vanilla extract

Method
1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm

4 medium eggs
200g self-raising flour, plus
extra for dusting
about 6 tbsp raspberry jam

sandwich tins. Place the butter, sugar and vanilla extract into a bowl

250ml double cream, whipped

and beat well to a creamy consistency. Slowly beat in the eggs, one

icing sugar, for dusting

by one, then fold in the flour and mix well.

2. Divide the mix between the cake tins, place into the oven and
bake for about 20 mins until risen and golden brown. The cakes
should spring back when gently pushed in the middle. When ready,
remove from the oven and allow to cool for 5 mins in the tin, before
turning out onto a wire rack and cooling completely.

3. Spread the jam onto one cake and top with the cream. Sandwich
the cakes together and dust with icing sugar.

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