Traditional Victorian Sponge Cake RecipeSubmitted by: Santa | Date Added: 16 Nov 2009
Listed in: Sweets, Cakes, Desserts
Self-raising flour - 150g
Caster sugar - 150g
Eggs - 3
Butter or Margarine - 150g
Jam and Whipped Cream for filling
Pre-heat the oven to 180C/350F/Gas mark 4.
Mix the butter and sugar in a bowl, using a hand mixer, until creamy.
Beat in the eggs one at time
Sieve the flour in and mix thouroughly.
Grease two baking tins butter.
Spread out the mixture into the baking tins and spread out using a rubber spatula or the back of a spoon.
Bake for 20 minutes.
Take the cakes out of the oven and leave it to cool for 15 minutes and remove from the tins.
Sandwich both the cakes together with jam and whipped cream in between.
Dust with icing sugar before serving.
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