Victoria Sponge Cake

Life is sweet. Enjoy a treat

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Ingredients:

• 200g butter

• 200g caster sugar ( 1 cup )

• 200g of flour ( 1 + 1/4 cups )

• 4 large eggs

• 1 tsp vanilla

• 100 g of unsweetened thick cream

• 1/2 Tbsp of Baking Powder

• Whipped cream

• Jam

• Icing sugar

• Optional: Berries

Directions:

1. Beat the butter and sugar till pale and fluffy. Add the eggs, one at a time, and vanilla beating well.

2. Add the thick cream and mix well.

3. Fold in the flour, one spoon at a time, and the baking powder.

4. Butter and line two (18cm)sandwich tins with nonstick baking paper. (In case you don't want to make it as a sandwich you can use a bigger cake pan for the whole amount of cake batter)

5. Divide the mixture evenly between the tins and level them. Bake in a preheated 160°C fan oven (180°C for oven with no fan) for 20-25 minutes or until the sponge cakes are well risen and golden brown.

6. Cool the cakes on a wire rack. When cool, spread the jam and whipped cream(and berries if used) on one of the sponge cakes. Place the other sponge cake on top and dust with icing sugar (and berries for decoration)

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Note:

Eggs, butter and thick cream should be at room temperature

Cake topper @Papermania_ca ❤