I think my nesting instinct has kicked in early. Or at least, that’s my excuse for my constant desire to make cakes… Maybe it’s actually just because I like cake though – and as I can’t have wine, I feel I deserve cake.
Anyway. I made a good old fashioned Victoria sponge on the weekend from my mum’s recipe and thought I would share it with you as it’s a really good recipe.
6oz (170g) caster sugar
6oz (170g) cooking margarine
3 large eggs
6oz (170g) self raising flour/
Splash of milk
Raspberry or strawberry jam
6oz (170g) icing sugar
3oz (85g) cooking margarine
1. Beat together the margarine and caster sugar until smooth. I use an electric hand whisk for this, but a wooden spoon and elbow grease would work just as well.
2. Add in the eggs and whisk/ mix until smooth and light.
3. Add in the SR flour and whisk / mix until smooth, then add the milk and stir in.
4. Grease and flour two sandwich cake tins, then divide the mixture between them and spread evenly throughout the tins.
5. Pop in the oven at 180 degrees for 20-25 minutes or until the sponge springs back when you press it.
6. Meanwhile, add the icing sugar and margarine together in a bowl and gently combine the two until you have a creamy consistency (I wouldn’t use the electric whisk for this – you will end up covered!)
7. When they are cooked, allow the cakes to cool, then spread the jam over one cake, then the icing, and pop the two together. Dust the top with icing sugar and get the kettle on quick – perfect with a cuppa.
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