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Recipes|Victoria Sponge Cake W


ith the Jubilee and Olympic celebrations there is much talk about afternoon tea. The time of day where nothing else will suffice other than a cup of tea and a bit of cake. To celebrate this great tradition I decided upon a British classic – Victoria sponge.


Victoria sponge is named so because it was Queen Victoria’s particular favourite. It is based upon the creaming method which traps as much air into the mix as possible, it is not a true sponge as it contains fat in the form of butter (this helps to it to keep longer and doesn’t need to be eaten soon after baking, although that remains to be seen...). The sponge is then sandwiched together with jam and cream with a dusting of icing sugar. The key to a successful sponge is careful weighing, making sure that the oven is at the correct temperature and leaving the cake in for the given time. If you make sure of this you should have a delicious sponge every time!


TO MAKE THE CAKE...


1. Heat the oven to 180c/gas mark 4 2. Grease two 8” round cake tins


3. In a large bowl cream the butter and sugar together by beating until it becomes very pale and fluffy.


4. Add an egg, one at a time mixing well between each one. Add a spoonful of flour with the last egg to help it stop curdling.


5. Sieve the flour into the mix. It is important to sieve the flour to remove lumps and add extra air into the mix. Gently fold in the flour taking care now to over mix it, which will knock too much air out.


6. Divide the mixture between the two cake tins.


7. Put this straight into your preheated oven and leave it for 25 minutes...DO NOT be tempted to open the oven door to check on it until the time is up!


Remove the cakes from the oven and leave to cool in the tin for 5-10 minutes. When cooled slightly take out of the tins and leave to fully cool on a wire rack.


When the cakes are fully cooled spread the top of one with the whipped cream, and the on bottom of the other spread with the jam (if you are feeling extra indulgent add sliced strawberries or raspberries depending on your jam choice) then sandwich together. Dust the top with icing sugar and enjoy as part of your afternoon tea.


Food 34 To advertise please telephone 020 8275 5307 or email: editor@mpcpublications.co.uk & Drink INGREDIENTS


225g self raising flour 225g butter, softened 225g caster sugar 4 eggs


Icing sugar Strawberry/raspberry jam Whipping/double cream


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