SPONGE cake VICTORIA SANDWICH

225g soft butter

225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs

1. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is
dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture
between pans.
2. Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to
cool.
3. Sandwich sponges with jam and cream.

Tips & Techniques
Cake pans are best greased evenly with melted butter.

Beating the eggs and sugar can take up to 10 minutes to get the correct volume. Using a narrow-
topped bowl will allow the beaters to give volume to the egg and sugar mixture.

Store unfilled sponges, wrapped well, in the freezer for up to 2 months.

Deep-sided cake pans give the best results as the high sides protect the delicate sponge mixture and
prevent a crisp crust developing. Grease the cake pans using a pastry brush dipped in melted butter.
Sprinkle the pans with flour, tap and turn the pans to coat the surface evenly. Tap the pans upside
down over the sink to discard excess flour.

Triple-sift the dry ingredients. Sifting three times mixes the ingredients thoroughly and aerates them,
which produces a lighter, finer textured cake. Hold the sifter up high to incorporate as much air as
possible into the flour.

FOR THE FILLING AND TOPPING
About 4 tbsp raspberry or strawberry jam