Classic Victoria Sponge Cake by Neil Swallow
1. In a mixing bowl, cream the Lurpak® and sugar.
2. Lightly beat the eggs and milk together and pour into the mixing bowl.
3. Sift the flour and baking powder and gently fold into the mixture – if you mix the flour in too much you’ll put too much air into the mixture and it will sink.
4. Pour the mixture into two separate cake tins and bake at 190ºC/375°F/Gas Mark 5 for 20 minutes.
5. Allow to cool and then carefully remove from the tins after about 5-10 minutes, then place them on a wire rack to cool completely (for about half an hour).
6. Spread the top of one of the cakes with jam and whipped cream, then carefully sandwich together.
7. Dust the top with icing sugar.
Ingredients
- 200g self-raising flour
- 200g Lurpak®
- 200g caster sugar
- 4 fresh eggs
- 2 tsp baking powder
- 2 tbsp milk
- 6 tbsp strawberry jam
- 300ml double cream, lightly whipped
- Icing sugar for dusting
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joan - 05/12/2010 - 12:10pm
Can I use Lurpak Lighter spreadable for baking?
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Glossy - 23/11/2010 - 6:34am
You don't say what size pans are needed for the above ingredients. Also, how do you incorporate eggs/milk into creamed butter/sugar. Do you beat them in?
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