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Easy Victoria sponge recipe

Easy Victoria Sponge Cake Recipe

Prep

20 min

Bake

25-35 mins

Serves

8 to 10

Difficulty

Easy
Easy Victoria sponge recipe

About

Victoria Sponge Cake is a tried and tested bake that every budding baker should try. Easy to make and perfect for tea time, this recipe features a deeper sponge baked in 6†tins to create deliciously large slices, filled with sweet strawberry jam, whipped cream and fresh strawberries. It's a classic for a reason!

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Instructions
Ingredients
Reviews

How to make the cake

Step 1

Soften the butter, then beat in the Tate & Lyle Pure Cane Caster sugar until pale and fluffy.

Step 2

Add in remaining dry ingredients and beat until the mixture resembles damp sand.

Step 3

Separately mix together the wet ingredients, then tip 3/4 of it to the flour mixture and beat to combine.

Step 4

Add the remaining wet ingredients, beat to combine, then beat the cake mixture on medium and beat for a few minutes until light and silky.

Step 5

Transfer to two round tins and bake at 160C/320F for 25-35 minutes until done. Cool in tins 10 minutes before transferring to cooling rack to cool completely before filling and decorating.

Step 6

To make the filling, whip the double cream, vanilla and 1 tbsp icing sugar to soft peaks. Spread the jam over the bottom cake layer, and top with whipped cream and sliced strawberries. Place the second cake on top, dust it with the Tate & Lyle Pure Cane Icing Sugar, and serve.

Ingredients – 9 items

Serving

1

For the Victoria Sponge

Butter

Unsalted butter

10g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

165g
Flour

Plain flour

215g
Baking-powder

Baking powder

1 tsp
Baking-soda

Bicarbonate of soda

Half tsp
Salt-table

Salt

half tsp
Eggs

Large eggs

2
Vanilla

Vanilla

2 tsp

Greek-style natural yoghurt

125g

For the filling

Strawberry jam

120g
Cream

Double cream

200ml
Vanilla

Vanilla

Half tsp
Strawberries

Fresh strawberries, sliced

4-5
Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

plus extra for dusting

1 tbsp

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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