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Victoria Sponge Cake
Victoria Sponge Cake
This light and fluffy classic is a sure fire crowd pleaser! Quickly throw together for an effortlessly tasty treat to share with friends, or for a special occasion such as a birthday.
Printable version A4 | A5 | Index card
Serves 14
Ingredients
- 225g Stork Original
- 225g caster sugar
- 4 medium eggs
- 225g self raising flour, sieved
- 1 tsp baking powder
- 3 tbsp strawberry jam
- 225g icing sugar, sieved
- 85g Stork with Butter
- 1 tbsp milk, add another tablespoon if required
- ½ tsp vanilla essence
Total time required
- Preparation time:
- Cooking time:
Instructions
- Pre-heat your oven to 170˚C, 160˚C Fan, Gas 4.
- Put the Stork Original, caster sugar, eggs, self-raising flour and baking powder into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until smooth and well combined.
- Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins.
- Pop them in the middle of your pre-heated oven and bake for 30 - 35 minutes until beautifully golden.
- Turn them out, remove the paper and cool on a cake rack.
- Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar or make a vanilla icing.
- For the vanilla icing, mix the icing sugar in a bowl with Stork with Butter, milk and vanilla essence until smooth and spread through the middle and over the top of your cake.
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This recipe has been kindly provided by Stork.