COOK WITH ANNA: Victoria Sponge

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Victoria sponge 
2x 6-7inch cake tins lined
Oven 180
6 oz butter soft
6 oz caster sugar
3 eggs
6 oz plain flour
1 tsp baking powder
Dash of vanilla extract
Double cream whipped
Strawberry jam 
Cream the sugar and butter in a mixer unlit light and fluffy.
Add the eggs one by one with a little flour.
Add vanilla essence
Food in the remaining flour and BP
Divide equally into the prepared tins and bake for about 25 mins
Turn the cakes out and Cool on a wire rack.
Once completely cold spread one of the upside cakes with the jam then dollop the whipped cream on top.
Place the second cake on top carefully and finish off with a sprinkling of icing sugar.
And voila!
Anna Park