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