No summer is complete without a light and fluffy Victoria Sponge Cake, and this one from FREEE ticks all the boxes…
Victoria Sponge Cake
No summer is complete without a light and fluffy Victoria Sponge Cake, and this one from FREEE ticks all the boxes...
Ingredients
- 250 g FREEE Self Raising Flour
- 250 g butter plus extra for greasing
- 5 free-range eggs
- 250 g caster/superfine sugar
For the filling
- 5 tbsp jam
- 75 g double cream
- 3 tsp icing sugar
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Rub a little butter around the inside of 2 x 20cm (8in) round cake tins.
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Sieve the flour into a large bowl.
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Cut the butter into small cubes, put them into a mixing bowl and stir to cover with flour. Break the eggs into the bowl, add the sugar and beat everything together well.
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Divide the mixture between the prepared baking tins. Bake 35-40 minutes until the cakes are just brown and start to come away from the side of the tin.
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Turn the cakes out on to a wire rack and leave to cool.
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For the filling, spread the jam onto one cold sponge. Whip the cream and spread it over the jam. Place the second sponge on top.
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Sieve the icing sugar over the cake, then serve.