| Victoria Sponge Cake |
Ingredients
- 200g self raising flour
- 200g caster sugar
- 200g unsalted butter
- 3 medium size free range eggs
- 100 ml semi skimmed milk
- 50g strawberry jam
- 300ml double cream
- icing sugar for dusting
Instructions
- Line 2 sandwich tins with greased proof paper. Pre heat oven 175°. Measure out the sugar into a bowl. Soften the butter in a saucepan, measure out the flour and set aside.
- Cream the softened butter and sugar together until fluffy.
- Sieve the flour over the mixture, add a splash of milk and using a metal spoon fold in the flour. Once combined divide the cake mix between the 2 tins. Place into the pre heated oven and bake for approx 20 mins until the cakes have risen and are golden brown. Take out of oven and set aside to cool.
- Whisk the cream until it thickens. Once the cakes have cooled carefully remove from tins and spread one cake with strawberry jam. Evenly spread with the cream and place the other cake on top and gently press down to make a sandwich.
- Dust with icing sugar and serve with a nice cup of tea…..
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