Victoria sponge
Ready in:
1 hrs 5 min
Difficulty
easy
Servings
4
Free from
gluten, soy
Ingredients
A) For the dough:
Dry ingredients
- 200g Mum’s Mill Quick Bread Mix
- 1 teaspoon baking powder
- 150g sugar
- pinch of salt
Wet ingredients
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 150g soft butter
B) For the filling:
- 4-5 tablespoons strawberry jam
- whipped cream
C) For the decoration:
-
- icing sugar
D) To serve:
- clotted cream
- strawberry jam
Step by Step Instructions
Step 1
Preheat the oven to 180°C/350°F/Gas 4.
Step 2
With an electric whisk, beat the egg whites into hard peaks, along with the salt.
Step 3
Beat together the butter and sugar thoroughly, stir in the egg yolks and vanilla extract, followed by the Mum’s Mill Quick Bread Mix and baking powder.
Step 4
Gently stir in the beaten egg whites into the cake batter.
Step 5
Line two 17-18cm diameter cake tins with baking paper. Grease the edge and flour them.
Step 6
Spoon the batter mix into the lined tins, then bake for 15 minutes, then cover the top with aluminium foil and bake for another 35 minutes.
Step 7
When the sponge has cooled down a bit, take it out of the tin.
Step 8
When the sponge is completely cooled, spread one half with the jam, followed by the whipped cream, then place the other half on top.
Step 9
Sprinkle with icing sugar over the top, then serve.
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