Victoria Sponge Recipe
Nothing beats a classic Victoria Sponge – here is my favourite recipe…
- 200g butter
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 200g self raising flour
- 125ml whipping cream
- 1 tbsp icing sugar
- 4 tbsp strawberry jam
- 1 tsp caster sugar
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time and then the vanilla extract.
- Fold in the sifted flour and turn into a baking tin.
- Bake on 170 degrees for 30 minutes and leave to cool on a wire rack.
- Turn out of the tin when cool and cut in half.
- Whip the cream until stiff with the sugar and a teaspoon of vanilla extract.
- Spread the jam and whipped cream on the bottom half and sandwich with the top half.
- Cover the top with the remaining whipped cream.
I love to eat this with a cup of coffee in the afternoons!
I also think this is the perfect cake to make for a coffee morning. I have quite a few coming up as we are heavily supporting Cakes For Macmillan this year and are attending as many fundraising coffee mornings as we can. In case you haven’t heard about the event, it is Macmillan’s largest fundraising event of the year. Last year, it raised an incredible £27.6 million across the UK as families, friends, colleagues and communities came together for a cuppa, a slice of cake and a chat, in aid of Macmillan.
I think everyone knows someone affected by cancer. You can read all the scary statistics here. We ourselves were very lucky recently but we now know all too well how scary the prospect of cancer can be, as our very own Little Boy has been having a mole investigated and treated.
If you haven’t seen a coffee morning near you, why not set up your own. You can find out more and sign up to host your own here.
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