Victoria Sponge Cake
- 225g Tate and Lyle Caster Sugar
- 225g butter (softened)
- 4 large free range eggs
- 1 tsp vanilla bean paste
- 225g self raising flour
- 2 tsp baking powder
- 2 to 3 tbsp skimmed milk
- 284ml pot half fat double cream alternative
- 200g fresh raspberries
- Tate & Lyle Fairtrade Icing Cane Sugar for dusting
HOW TO MAKE THIS RECIPE
- Pre-heat the oven to 180ºC/Gas 4 (if using a fan-assisted oven adjust the temperature according to instructions). Grease and base line two 20cm sandwich tins. Beat the butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy. Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).
- Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins and level with a palette knife. Bake in the oven for 20-25 minutes or until well risen, firm to touch and shrinking away from the sides of the tin. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).
- Place one cake on a plate and spread with whipped cream. Arrange the raspberries on top of the cream and place the second cake on top. Dust liberally with Tate & Lyle Fairtrade Icing Cane Sugar.
GET THE KIDS INVOLVED:
They will love spreading on the filling and arranging the raspberries as well as dusting the cake with Tate & Lyle Fairtrade Icing Cane Sugar and cocoa.
If you prefer a chocolate sponge, use 225g Tate & Lyle Caster Sugar, 200g self-raising flour and 25g cocoa powder, sifted and then simply follow the method above. You may find you need to use slightly more milk. Don’t worry if a few cracks appear on the surface of the cake – this is normal for a chocolate cake.