Recipe : Ann Nicol and Hilaire Walden
This cake was made in the time of Queen Victoria, when only butter was used. Butter does give a rich colour and flavour to a plain cake, so do use it if you can. The secret of a sponge cake is in the creaming so always ensure the butter and sugar mixture is really light and fluffy. I learnt this by experience when i had to make 200 Victorias for a TV flour commercial!
INGREDIENTS :
175 g / 6 oz butter or block margarine, at room temperature
175 g / 6 oz caster sugar
3 eggs, size 3, at room temperature, beaten
175 g / 6 oz self raising flour, sifted
few drops vanilla essence, or 1/2 tsp grated lemon zest
icing sugar, to dredge
FILLING :
4-5 tbsp raspberry jam
150 ml / 1/4 pint whipping cream, whipped
METHOD :
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| x letak icing sugar.xde stok |
- Set the oven to 180'c / 350'f / gas 4. Grease and base- line two 20cm / 8 inch round sandwich tins.
- Put the butter or margarine in a bowl and beat until very soft, using an electric mixer if possible. Add the sugar and beat together until the mixture is light, fluffy and pale in colour.
- Beat in the eggs, a little at a time, adding a teaspoon of the flour with each addition to prevent the mixture from curdling. Gently fold in the remaining flour with the essence or zest and 1 tbsp water.
- Divide the mixture between the tins and spread level. Bake in the centre of the oven for about 30 mins or until well risen, light golden and firm to the touch. Leave to cool in the tins for at least 3 mins, then turn out on to wire racks to cool completely. Peel away the lining paper when cold.
- Place the base of one cake on your prettiest serving plate and spread with raspberry jam; cover the underside of the other with whipped cream and sandwich together. Sprinkle with sifted icing sugar and serve immediately.
- (TO FREEZE : Wrap unfilled sponges in foil. Keeps for 3 months)
