THE ULTIMATE VICTORIA SPONGE CAKE
A classic crowd pleaser!
|WHITWORTHS CASTER SUGAR||200g|
|Unsalted butter, softened||200g|
|Baking Powder||1 tsp|
|Vanilla extract||1 tsp|
|Real Fruit Jam||3 tblsp|
|Fresh Raspberries or Ripe Strawberries||100g|
|Whipping Cream, whipped to a soft peak||150ml|
|WHITWORTHS ICING SUGAR, for dusting|
Preheat oven to 180°C / Gas Mark 4. Grease and line with baking paper 2 x 18cm round cake tins.
Place butter, vanilla and WHITWORTHS CASTER SUGAR in a large mixing bowl, beat until pale and fluffy. Beat eggs into the creamed mixture. Sift flour and baking powder into the bowl and fold in. Divide between the tins. Bake for 15-20 minutes, until golden.
Cool for 5 minutes, turn out onto a cooking rack. When cool spread one half with cream and top with red fruit. Spread the other half with jam and sandwich together. Decorate with WHITWORTHS ICING SUGAR.
Best eaten on the same day!
For an extra special celebration cake, why not add a few extra berries to the top of the cake and give them an extra dusting of WHITWORTHS ICING SUGAR.
Use whatever fruit is in season, or a mixture of red berries is delicious.