6 October, 2015
Victorian Sponge Cake
Victorian Sponge Cake
Makes: 1 Luscious 20cm cake
Ingredients:
- 200g caster sugar
- 200g softened butter, cubed
- 200g self raising flour, sifted
- 1 teaspoon baking powder
- 4 eggs, lightly beaten at room temperature
- 2 tablespoons milk
Method:
- Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly
- Grease and line with non stick baking paper two x 20cm round cake tins
- In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter
- THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]
- Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon
- Bake for 20 minutes under golden and the cake springs back when gently touched
- Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely
- Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 5 days
- This cake is freezer friendly unfilled
- The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling
- You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.