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This is my recipe for a very fluffy Victoria Sponge Cake with a blackcurrant jam filling.

Step 1: What You Need

Here is need for the Victoria Sponge Cake:

- 4 oz (110g) sugar

- 4 oz (110g) butter

- 2 large eggs

- 4 oz (110g) flour

- a big spoonful of blackcurrant jam (or any other)

- icing sugar

- whip cream

Step 2: Victoria Sponge Cake

Preheat the oven to 170°C/ 340°F/ gas mark 3.

Put 4 oz (110g) sugar and 4 oz (110g) butter (room temperature) in a bowl an mix it until the mixture is pale. Now beat two large eggs in a separate bowl. After that add the eggs into the sugar-butter mixture and give it a good stir. Make sure to only add a little egg at the time. Sieve 4 oz (110g) of selfraising-four into the batter and fold it carefully in that the air stay´s in the batter.

Fill the batter into two small springforms. Fill a bit more batter into one of the springforms. If you don´t have two, bake one and bake one later.

Bake the cake for 25-30 minutes.

The smaller cake is the basis. Use a fork and make little holes into the cake but make sure not to stab through it.

Step 3: Jam

Put a big spoonfull of blackcurrent jam (or any other jam instead) onto the cake and spread it evenly across the cake.

Step 4: 2nd Layer

Now put the second layer on top of the jam.

As a finishing touch sieve some icing sugar over the cake.

Step 5: Whip It

Now whip some cream and your ready to eat the cake.

Step 6: There You Go

There you go a - Victoria Sponge Cake -

<p>Looks so tasty! Is the whipped cream added to the pieces once it's cut?</p>
<p>Thank you! I put the whipped cream next to the piece when I serve it, but you could add it after you put the jam on top of the first layer or even bake a third layer and add the whipped cream as a second layer.</p>

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