Retro cake recipe for 4 - 8 people, takes only 20 mins; recipe has unsalted butter, caster sugar, vanilla extract, medium egg, self-raising flour, raspberry, double cream and icing sugar.
Granny's Victoria sponge
Course: Retro cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Raspberry: about 6 tbsp raspberry jam
- Caster Sugar: 200g caster sugar
- Unsalted Butter: 200g unsalted butter, softened, plus extra for greasing
- Self Raising Flour: 200g self-raising flour, plus extra for dusting
- Vanilla Extract: 1 tsp vanilla extract
- Medium Egg: 4 medium eggs
- Double Cream: 250ml double cream, whipped
- Icing Sugar: icing sugar, for dusting
Directions
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cmsandwich tins.
- Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into abowlandbeatwell to a creamy consistency.
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto awire rackand cooling completely.
- Spreadabout 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
