Victoria Jam Sponge
Victoria Jam Sponge is another great addition to my cooking recipes. Turned out superbly
Serves: 8
Cooking and preparation
* Preparations time: 10 minutes * Cooking time: 20 minutes
Ingredients * knob of
butter, melted * 225g/8oz butter, softened * 225g/8oz caster sugar * 4 large
free-range eggs * 225g/8oz self-raising flour, sifted (you may need a bit extra)
* For the filling * 6 tbsp good-quality strawberry jam * 300ml/10½ fl oz double
cream, lightly whipped * To serve * icing sugar, for dusting * You'll need two
15cm-17.5cm/6in-7in cake tins
Method
1. Preheat the oven to
180C/350F/Gas 4. 2. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm
cake tins with the melted butter. Line the bottom of the two cake tins with
a circle of greaseproof paper. 3. In a large bowl, cream together the butter
and sugar until pale and creamy, using an electric whisk or a wooden spoon.
Beat well to get lots of air into the mixture (this should take a couple of
minutes). 4. Beat in the eggs one at a time. Add a tablespoon of flour if the
mixture curdles. 5. Fold in the flour using a large metal spoon. Be careful
not to over-mix it. 6. Pour the mixture equally between the two cake tins and
level off the top with a spatula. Make a slight dip in the centre with the tip
of the spatula if you don't want them to be pointed in the middle. 7. Place
in the oven and bake for about 20 minutes, or until the cakes spring back when
pressed gently with a finger and are pale golden in colour. 8. Remove from the
oven and take them out of the tins after about 5-10 minutes. Place them on a
wire rack to cool completely (for about half an hour). 9. Spread the sponge
with the jam and the whipped cream, then carefully sandwich together. 10. Dust
with icing sugar and serve.