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Victoria Sponge
By Jesmond Dene House

(Recipe makes either one large cake or about ten small cupcakes)
250g flour
250g sugar
250g butter
5 eggs
7g baking powder
1 split vanilla pod
  1. Cream the butter and the sugar together until light and fluffy then slowly add the eggs followed by the sifted flour and baking powder.
  2. Pour the mixture into greased tins and bake for 15-20 mins until firm and golden.
Butter cream frosting
300g icing sugar
200g butter
100g whipping cream
Juice and zest of 2 lemons
  1. Cream the butter and sugar until white then add the cream and lemon zest.
  2. Split the sponge in half and fill with raspberry jam and frosting. Place the top on and coat with more frosting and yellow icing.
  3. Chill and portion, then garnish.

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