Tuesday, 20 October 2009

Classic Victoria Sponge

This year's champion sponge cake by Nikki Sims
200g SR flour
25g cornflour
225g unrefined caster sugar
225g very soft salted butter
1 teasp baking powder
1 teasp vanilla extract
4 eggs
3-4 tbsp milk

Put all but milk in food processor and whiz but not too long. Then add bit of milk and pulse a couple of times. Pour into two greased pans and bake at 180C for 25 minutes. That's it

I sandwich first with Tiptree raspberry jam, a punnet of raspberries and then about 250ml double cream whipped with a tiny bit of icing sugar and second sponge. Then sprinkle a dusting of icing sugar over finished cake. Voila!

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