A simple Victoria sponge recipe that I use repeatedly, but I adapt it every time I make it and vary the outcome. Has gone down well every time. I usually bake it and give away! Otherwise I would eat all myself! I make it all by hand using the cream and fold method.
Makes: 1 Sponge sandwich
175g butter or margarine
175g caster sugar
3 large eggs
175g self raising flour
Filling & Icing
75g icing sugar, sifted
a few drops vanilla extract, or essence
4-5 tablespoons raspberry jam (or your favourite jam)
4-5 tablespoons dessicated coconut
4 glace cherries, optional
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Directions Preparation:50min › Cook:18min › Extra time:20min › Ready in:1hour28min
Preheat the oven to 180 degrees C. Line two 18 to 19cm sandwich tins with baking paper.
Cream butter or margarine and sugar until soft and light. Gradually beat in the eggs 1 at a time until well mixed.
Sift flour and fold gently into the creamed mixture. Divide mixture between the prepared tins.
Bake just above the centre of a moderate to moderately hot oven for 18-19 minutes or until firm to touch. Turn out on to wire rack and cool.
Filling & Icing: Combine the butter, icing sugar and vanilla then stir until smooth.
Sandwich the cooled cake together with the vanilla butter icing.
Warm jam gently (do not boil). Spread over entire cake, then sprinkle with coconut. Cut cherries in halves and decorate top if using.
If mixture curdles when eggs are being added, try adding a few spoons of flour. Avoid this by making sure that your eggs and butter are room temperature before starting.