Very British Victoria Sponge Cake

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Simplicity at its best

This cake is simplicity at its best. Not too much fuss and probably no extra shopping needed. 

Don’t be limited to the traditional filling of raspberry jam but go a little crazy and use something like Nutella for a winter version or lemon curd for a summer version. Fresh strawberries or blueberries sound quite nice to add extra zest to the cake.

225 grams room temperature butter

225 grams sugar

4 eggs (room temperature)

225 grams flour 

2 teaspoons baking powder 

2 tablespoons milk

      

1.  Sift the flour and baking powder together.
2.   Put the butter in a bowl and mix with a hand
mixer then gradually add the sugar. After everything is mixed well add the eggs
in several portions and continue to mix.
3.    Add the flour mixture in  portions and mix with a spatula. Lastly, add
in the milk and mix with a spatula.

      4. Divide the cake into two cake pans which have been buttered and floured.

      5. Bake in a preheated 170 degrees Celsius oven. Bake for 20 – 25 minutes.
Remove from the pans and cool before adding the filling.

50 grams fresh whipped cream

1.  Whip the fresh cream until just soft peaks form.
Spread on the cake then spread the jam on top. Lastly, dust the top of the cake with powdered sugar. 




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