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British Victoria Sponge Cake

Baking is THERAPY. And if therapy can deliver such decadent results, then I’m in! This recipe is a chug and go, which is rare when it comes to baking. There’s no fussing over with a kitchen aid, it’s a bowl, whisk and wooden spoon job that reaps the most delicious rewards. Here’s how it goes.

Ingredients:

 

  • 4 eggs
  • 225g/1 cup caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 225g soft butter at room temperature
  • 2 tsp. vanilla extract
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Recipe:

  1. Preheat the oven to 180C.

  2. Grease and line 1 8in sandwich; apply butter and flour on all sides to ensure the cake doesn’t stick to the pan.

  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.

  4. Mix everything together until well combined. The easiest way to do this is with a whisk or a wooden spoon. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.

  5. Pour the mixture into your pan.

  6. Place the tins on the middle shelf of the oven and bake for 45-50 minutes (or until a toothpick comes out clean from the center)

  7. Cool the cake and run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cake out onto a cooling rack.

  8. Set aside to cool completely.

  9. To assemble the cake, spread a thick layer of strawberry jam on top of the cake and sweetened whipped cream.

  10. Top with fresh strawberries and set for 2-3 hours.

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