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    Victoria Sponge: Serves 8-10 Prep 10 Minutes Bake 25-30 Minutes Ingredients

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    Victoria Sponge: Serves 8-10 Prep 10 Minutes Bake 25-30 Minutes Ingredients

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    diablero999
    64 views2 pages
    recepie

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    Victoria Sponge

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    recepie

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    64 views2 pages

    Victoria Sponge: Serves 8-10 Prep 10 Minutes Bake 25-30 Minutes Ingredients

    Uploaded by

    diablero999
    recepie

    Copyright:

    © All Rights Reserved
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    of 2

    6/8/2020 Victoria Sponge

    Recipes Baking Basics TV Books News About

    All Recipes Bread Cakes Pastries Puddings Tarts Pies Biscuits

    Victoria Sponge
    This is a delicious British tea time classic. I like to add whipped cream to the filling to make it
    really special, but if you are a traditionalist then just sandwich the layers together with jam. I
    make it simple by using an all-in-one method.

    Serves 8-10
    Prep 10 minutes
    Bake 25-30 minutes

    Ingredients

    230g plain flour


    4 tsp baking powder
    Pinch of salt
    230g caster sugar
    230g unsalted butter, softend, plus extra for greasing
    4 medium eggs
    To finish
    150ml whipping cream
    100g raspberry jam or more if you like
    Icing or caster sugar for dusting

    Method

    https://www.paulhollywood.com/post/victoria-sponge 1/2
    6/8/2020 Victoria Sponge

    1. Heat your oven to 180°C. Line the base of two 20cm cake tins with baking parchment and
    lightly butter the sides.

    2. Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer or large bowl.
    Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients
    are evenly combined; do not overmix as this will tighten the mixture and result in a rubbery
    texture.

    3. Split the mixture between the cake tins and put in the oven to bake for 25-30 minutes. The
    sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to
    cool in the tins for a few minutes before moving to a wire rack to cool.

    4. Select the best looking sponge for the top layer and then lay the other one, top side down on
    your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks
    and spread over the jam. Place the other layer on top and dust with icing or caster sugar when
    serving.

    Cakes

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