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From: Meryl
Remote Name: 209.86.177.132
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Here are 2 recipes:
Victoria Sponge
110g (4oz) Butter 110g (4oz) Caster Sugar 110g (4oz) Self-raising Flour 2 Eggs Vanilla Essence or 1 tsp Grated Lemon Rind
Preheat oven to 190°C: 375°F: Gas 5. Whisk together the butter and sugar until light and creamy. Add the beaten eggs gradually with a little of the flour. Fold in the remaining sieved flour and add the flavouring. Divide equally between two 15cm (6 inch) sandwich tins. Bake for 20 - 25 minutes. Turn out on to a wire rack to cool.
Victoria Sponge
A classic sponge enriched with butter and filled with fresh cream and the fruit jam of your choice. Traditionally, it is raspberry or strawberry (homemade of course!), however, there is a growing trend towards the tangy flavour of lemon curd.
Ingredients:
8 oz (225g) butter 8 oz (225g) caster sugar 4 eggs, beaten 8 oz (225g) self-raising flour 6 tbsp jam or lemon curd 1/2 pt (300ml) whipped cream icing sugar, to dust
Method:
1. Preheat the oven to 180C/Gas 4/350F. Grease two 20.5cm/8inch pound cake tin and line with greaseproof paper.
2. In a large bowl, cream together the sugar and the butter until pale and creamy. Gradually beat in the eggs, one teaspoon at a time. If it starts to curdle (separate), add a little flour to bring it back together.
3. Sift the flour over the mixture. With a large metal spoon, cut through the mixture and lightly turn. Continue folding until all the flour is incorporated.
4. Carefully spoon the mixture into the two prepared tins, level the surface with the back of a spoon. Put on the centre oven shelf and bake for 30 minutes.
5. Slowly open the door so cold air doesn't rush in and check if the cake is cooked by inserting a skewer into the centre of the cake.
6. Cool the cakes in their tins for 5 mins before turning them out onto a wire rack. Peel away the paper and allow to cool.
7. Put the bottom layer of the cake on a serving plate, spread with jam/lemon curd and spread or pipe on the cream. Carefully put the top layer of sponge on and dust generously with icing sugar. Great on a summer afternoon in the garden!