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Last Updated Saturday December 03 2016 10:11 AM IST

Victoria Sponge Cake

Bonnie Thomas
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Victoria Sponge Cake

Named after Queen Victoria, who used to enjoy a slice of this cake with her afternoon tea, the Victoria sponge cake is simplicity personified; It is made all the more alluring with a creamy raspberry and strawberry filling, adding that regal touch to it!

Ingredients

Butter, at room temperature €“ 175 gms
Golden castor sugar €“ 175 gms
Self-rising flour (Sifted) €“ 175 gms
Eggs, beaten €“ 3
Salt €“ a pinch
Raspberry preserve €“ as required
Strawberry chunks €“ a few

Preperation

Grease two 8-inch pans and line them with parchment or butter paper.
Beat butter and sugar together in a mixing bowl until the mixture is pale, light and fluffy. Add the beaten eggs, a little a time, beating well after each addition.
Sift the salt into the flour and carefully add to the mixture folding it with a spatula. Divide the mixture into the 2 greased pans and even out the top.
Place the pans on the center of the rack of a preheated oven (350 F/ 180 C).
Bake for 25- 30 minutes until the cakes are well risen and golden brown on the top.
When the cakes begin to shrink from the side of the pan, remove from the oven and keep for 1 minute. Loosen the cakes using a round bladed knife. Invert the cakes on a wire rack and let it cool completely.
Sandwich the cakes with raspberry preserve, whipped cream and strawberry chunks. Dust the cake with icing sugar and serve.

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