Victoria Sponge
Ingredients
- 4 free range eggs
- 240g fine sugar
- 240g butter/margarine
- 240g rising flour
To decorate
- Strawberry jam
- Icing sugar
Method
- Heat the oven to 180°C.
- Grease a cupcake tray well, or use a straight-sided Victoria Cake tin.
- Weigh the eggs (in their shells) and note the weight (4 eggs are usually around 240g).
- Weigh equal amounts of sugar, butter and flour into separate bowls.
- In a mixing bowl, cream the butter and sugar together until very light and fluffy.
- Beat in one egg at a time (add a spoonful of flour if the mixture starts to curdle).
- Sift the flour and carefully fold it into the mixture, then divide the mixture between the tins.
- Bake for 15–25 minutes until cooked and golden. The time will vary according to the type of tin used.
- Put the two layers together with a thin layer of strawberry jam, and dust with icing sugar.
- Garnish with strawberries.