Victoria Sponge.

It has been way too long since I’ve posted a recipe on this blog or since I’ve baked in general. I have been on the lookout for omething new, a personal challenge. But luckily browsing through Instagram brought me to a new recipe, I haven’t even heard of before!

Victoria Sponge

Ingredients

200g sugar

200g butter

4 eggs

200g self-raising flour

1 tsp baking powder

1 tbsp milk

Filling

100g butter

140g icing sugar

a drop vanilla extract

340g strawberry jam

icing sugar to decorate

As you can see in the pictures this is suppose to be a layered cake. So if you have a fancy kitchen and own two cake tins, you can bake the bottoms at once. I am not fancy, so I had to wait for the first one to be done. Unfortunately that’s why they turned out uneven, but hey, still tastes the same!

So you bake the cake bottoms for 20 minutes at 190°C and let them cool down. You turn one bottom upside down and spread the buttercream on it. For this I actually put the cake back in the tin. On top of the buttercream comes the jam and the other cake bottom goes on top as a lid. Et voila. We’re done. If you want to make it pretty, you can dazzle some icing sugar on top or decorate it with actual strawberries. Freischnauze, as we say in German. :)

Advertisements

4 thoughts on “Victoria Sponge.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s