Victoria Sponge by Hansells Recipes
Cakes and Tarts
Why this recipe is special:
This is not really a sponge but rather a buttery cake. It was named for Queen Victoria who reigned from 1837 -1901 and enjoyed this cake with tea.
Serves: 1
Ingredients:
200g butter
1 cup sugar
1 teaspoon Hansells Vanilla Essence
3 eggs
1 1/2 cups flour
2 teaspoons Hansells Baking Powder
1/4 cup milk
3/4 cup raspberry jam
Icing sugar
Method:
Cream the butter and sugar together until light and fluffy. Beat in the vanilla essence. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold into the creamed mixture, alternately with the milk.
Divide the mixture in half and spread each half into a baking paper bottom lined 20cm round sponge tin or cake tin.
Bake at 180 degrees C for 20 minutes or until the cakes spring back when lightly touched. Leave cakes in the tins for 5 minutes before turning onto a cooling rack.
When the cakes are cold, turn one so the bottom becomes the top. Spread with raspberry jam. Place the second cake on top. Dust liberally with icing sugar.
