Victoria Sponge Cake

This is a great treat. My children love this! My husband and I enjoy eating this with tea.


Ingredients:

Sponge Cake:

• 5 eggs
• 2 tsp Vanilla Extract or Essence
• 1 cup Castor sugar
• ½ cup plain flour
• ½  cup self raising flour
• ½ cup corn flour

Filling and Decoration:

• 300ml thickened cream
• 3 tbsp icing/confectioners sugar
• Strawberry jam
• Extra icing sugar/confectioners sugar (to dust the cake)

Method:

1) Grease two round tins with butter and baking paper and set aside.

2) Preheat oven to 180°C.

3) Beat eggs and sugar until light and fluffy or until all the sugar has dissolved.

4) Sift all the flour (3-4 times) to allow lots of air.

5) Gently add the sifted flour into the egg mixture and either using a whisk or a spatula, gently fold the flour and the egg mixture until it's combined well.

6) Pour the mixture equally into your tins you prepared earlier and bake for 25 minutes at 180°C or until a skewer comes out clean.

7) Pour your cream into a bowl and beat into soft peaks, then sift in icing sugar/confectioners sugar and beat again until the mixture forms into stiff peaks.

8) Your cakes should be ready by now. Take out the cake and leave them in the pan to cool down for about 5 minutes.

9) Once they're completely cool, place one on a plate and spread (your desired amount of) jam. Make sure not to spread it too close to the edge.

10) Spread the cream over the jam. Like the jam you must make sure not to spread it too close to the edge.

11) Place the second cake on top; sandwiching the jam and the cream.

12) Dust with a little icing sugar and serve.

"The texture is very interesting!"-
What's your favourite desert in winter?

Enjoy!