For the recipe Victoria Sponge Cake
FOR THE SPONGE:
5 g Dr. Oetker Baking Powder (1 tsp)
225 g Unsalted butter
225 g Caster Sugar
4 Medium Eggs
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
250 g Self-Raising Flour
FOR THE FILLING:
300 ml Double Cream
10 g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
30 g Icing Sugar (2 tbsp)
150 g Strawberry Jam
about 15 g Icing Sugar (1 tbsp)
FOR THE SPONGE
Step 1: To begin this Victoria Sponge Cake recipe reheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Cream together the butter and sugar until light and fluffy.
Step 2: Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.
Step 3: Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.
Step 4: Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely.
FOR THE FILLING
Step 5: Once the cakes have cooled, place the cream in a large bowl with the Vanilla Paste and Icing sugar. Whisk the mixture until soft peaks form.
Step 6: Using a serrated knife cut the domed top off one of the cakes so it is flat. Place the cream on to the flat cake and smooth out with a palette knife.
Step 7: Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.
Step 8: Place your next cake layer on top of the jam and cream. Now to use the last of your Victoria Sponge ingredients; dust with a sprinkling of icing sugar. You are new ready to serve your Victoria Sponge Cake!