Thursday, 21 March 2013

Classic Victoria Sponge

With Easter symbolising the end of lent, it gives us a great excuse to indulge in a little afternoon tea.

Okay, okay , the Victoria sponge is a classic British good, named after one of the longest reining monarchs in British history, from 1837-1901. And although this blog is called kiwiheartsbaking, hinting the New Zealand baking theme, i do live in England and a true scrumptious classic cake won't get turned down anywhere.

The classic Victoria sponge has no cream in the middle and is normally served with raspberry jam. but for your own twist you could pop in your favourite jam, mines blackcurrant.or put a layer of softy whipped cream in the middle.

makes 1 small Victoria sponge.


200g self raising flour
200g margarine
200g caster sugar
3 eggs (beaten)
4tbsp of jam

1. preheat oven, gas mark 4, 190oc
2.grease tins and line with greaseproof paper
3.cream marg and sugar together, until light and fluffy.
4.gradually add beaten eggs
5.fold in the flour
6.evenly divide the mixture into two tins, and level the top
7.bake until golden brown and spring back when gently pressed.
8.remove from tins onto a baking tray.
9.when cool sandwich together with jam, and cream if you don't want the traditional, or entering it for a competition.

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