RECIPES, Uncategorized

Victoria Sponge



I have found a recipe that is perfect for that delightful afternoon high tea, or a morning tea with your coffee.

This looks like a recipe that is English and traditional and to have for many years to come! And I will be keeping this aside for when I need that perfect recipe for a dessert! 

Victoria Sponge

Serves 8

Ingredients:
For the cake
175g butter,softened

175g caster sugar

175g self-raising, gluten free flour

3 large eggs

75ml milk 

Few drops of vanilla extract

Filling

150ml whipping cream, lightly whipped

3-4tbsp strawberry or raspberry jam

2x20cm (8 inches) round sandwich tins, buttered and bases lined

1. Preheat the oven to 190•c/gas mark 5

2. Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins.

3. Bake for 20-25 mins, until sponges have risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for 5 mins, then transfer to a wire rack until they are completely cool.

4. Fill with the cream and jam, and then dredge the top with caster sugar before serving.

TIP

*The unfurled sponges can be frozen for up to a month. Allow to defrost before filling with cream and jam.

❤️🌹❤️ 

Just a simple recipe to share until I have a NEW product to review coming up!!!

Exquisite Emmalisa 

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