Pyrex National Baking Week
Homemade Family Time
17th - 23rd October 2016
Family Time Tips
Classic Victoria Sponge
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
3 tablespoons jam
Icing sugar, to dredge OR
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)
- Mixing bowl - 2 greased and bottom-lined 20cm (8 inch) sandwich tins
Place all ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 mins)
Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.
Bake in centre of pre-heated oven 170° C, 160 °C Fan, Gas 4 for 30-35 minutes.
Turn out, remove paper and cool.
Sandwich with jam and dredge with icing sugar or place chosen icing ingredients in bowl and mix until smooth.
Use filling to fill the cake and if liked spread or pipe over the top.
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