Classic Victoria sponge cake.
You can cook Classic Victoria sponge cake using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Classic Victoria sponge cake
- You need 8 oz of caster sugar.
- It’s 8 oz of butter or stork.
- You need 8 oz of self raising flour.
- You need 4 of eggs.
- Prepare of For the icing ontop.
- Prepare 175 g of icing sugar.
- Prepare 75 g of butter or stork.
Classic Victoria sponge cake instructions
- Cream (whisk) the butter and caster sugar together.
- Crack the eggs into a jug and whisk. Then slowly add the eggs to the mixture..
- Next sieve the flour into the mixture. I buy pre sifted flour (see pic) just to make it quicker! And fold the flour in with a metal spoon. Fold it in using figure of 8 movements. You don’t want to knock the air out of the mixture..
- Grease then flour two round baking tins (8 inch tins) and pre heat oven to 180c pour the mixture into the tins and put in oven for around 16-18 mins.
- Check that knife comes out clean. Put on wire rack to cool..
- For the icing you can use around 175g icing sugar and slowly add water while mixing until you have enough to cover the cake. If you add too much water just add more icing sugar until the correct consistency then decorate. Spread jam in the middle of the cake..
- If you want to make butter icing then mix 175g of icing sugar and 75g butter together. Spread onto cake then decorate. Normally I would make a round cake like above and in the middle I would put jam and buttercream and put buttercream on the top. For the cake below I made it in a rectangle tin to make a tray bake..
