Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Classic Victoria Sponge

Desserts
0
Cooking time: 
30-45 minutes
Serves: 
12-14
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 
  • 225g (8 oz) Stork tub
  • 225g (8 oz) castor sugar
  • 4 medium eggs
  • 225g (8 oz) self-raising flour, sieved
  • 1 level teaspoon baking powder

Filling:

  • 3 tablespoons jam
  • Icing sugar, to dredge OR
  • Vanilla Icing
  • 225g (8 oz) icing sugar, sieved
  • 85g (3 oz) Stork tub
  • 1-2 tablespoon milk with ½ teaspoon vanilla essence
  • Fresh strawberries, to decorate (optional)
Equipment: 

- Mixing bowl - 2 greased and bottom-lined 20cm (8 inch) sandwich tins

Method: 
  1. Place all ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 mins)
  2. Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.
  3. Bake in centre of pre-heated oven 170° C, 160 °C Fan, Gas 4 for 30-35 minutes.
  4. Turn out, remove paper and cool.
  5. Sandwich with jam and dredge with icing sugar or place chosen icing ingredients in bowl and mix until smooth.
  6. Use filling to fill the cake and if liked spread or pipe over the top.