The Vicky Sponge

This is something I can do without a recipe now I can’t tell how many I have made.

It is super quick, low faff, low mess and delicious so there are really no excuses as to not even attempting something so simple.

My Nan always taught me it as a quarter cake. Equal measures of Flour, Butter, Sugar and Eggs. with the addition of Vanilla. you can either use a recipe with quantities or you can take 3 large eggs, weigh them, then weigh out the other Ingredients to match the eggs weight.

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Time for a quick Cuppa

But for ease of reference please see the quick recipe below.

 

Victoria Sponge

  • 3 eggs
  • 6oz (150g) self raising flour
  • 6oz (150g) caster sugar
  • 6oz (150g) butter or margarine
  • 1/2 teaspoon vanilla extract
  • jam to sandwich the cake
  • and 2 sandwich tins

To Do…

1) Preheat the oven to 180C. Grease and flour/line your tins.

2) Put the flour, sugar, butter and eggs in a bowl and beat (now I hate the noise of electric mixers so I’m old school and do this all by hand), once a creamy consistency add the Vanilla, and give a quick mix to evenly disperse the Vanilla.

3) Split the mixture between the two tins and place on the same shelf in the oven (so they cook evenly).

4) Bake for 20-25 mins (now I know its really tempting to open that oven door for a closer look but be patient for at least the fist 15 minutes as opening the door too soon will result in a sunken cake.

5) Once golden and springy remove from the oven and turn out onto a cooling rack and leave to cool.

6) When the sponges are cool place 1 on your favorite cakeplate and spread with Jam and place the other on the top.

To finish it off sprinkle a little caster over the top invite your friends round for a wedge of cake and a catch-up. 

 

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This entry was published on April 20, 2014 at 8:37 pm. It’s filed under Uncategorized and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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