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Fresh Living Network
Classic Victoria sponge cake

Classic Victoria sponge cake

An all-time favourite teatime treat.
10
RECIPE TYPE:Baked goods
 
Method
  • Preheat oven to 180ºC.
  • Grease a 20cm spring-form cake tin and line with baking paper.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating after each addition.
  • Using a large metal spoon, gently fold in flour until just combined. The batter should drop off the end of the spoon when tapped.
  • Add a little milk if consistency is too thick.
  • Spoon mixture into prepared tin, level out and bake for 40 minutes or until ‘springy’ to the touch. Discard paper and halve cake horizontally.
  • Whip cream and castor sugar together.
  • Spread one half of the sponge with cream and halved strawberries.
  • Sandwich with other half of sponge, top with strawberries and dust with icing sugar.


Good idea

  • Mash berries and stir through cream before topping cake.
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