Victorian Sponge Cake

By ctozzi

Ingredients

• Keeps and freezes well. Makes 2 cakes
• 4 eggs
• 8 oz caster sugar
• 8 oz butter
• 8 oz self-raising flour (SRF is a flour that has a leavening agent – baking powder – and salt added to it during packaging.) For a chocolate sponge use only 4oz and add 4oz of sieved cocoa
• 1 teaspoon vanilla extract

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

Microwave butter for 10 seconds at a time until butter is collapsed but not melted. Add the sugar and beat until white and fluffy. Add each egg individually and beat again. Add the vanilla extract, then fold in the sieved flour gently.

Divide the mixture between two sponge tins that have been lined with a parchment disc and bake on 375 °F for 15 minutes then swap the tins round in the oven. Bake until center bounces back.

When cold, fill with jam and double cream for a traditional Victoria Cream Sponge.