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Recipe: The ultimate Victoria sponge cake

Published 16/11/2012

The ultimate Victoria sponge cake
The ultimate Victoria sponge cake

If you’ve been inspired by the Great British Bake Off, try these super-sweet Whitworths recipes

What you'll need

200g Whitworths Fine Caster Sugar

200g unsalted butter, softened

4 medium eggs

200g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

For the filling

3 tbsp red fruit jam

100g fresh raspberries or ripe strawberries

150ml whipping cream, whipped to a soft peak

Twist and Sprinkle Icing Sugar, for dusting

Preheat oven to 180°C/gas 4/350°F. Grease two 18cm round cake tins and line with baking paper.

Place butter, vanilla and Whitworths Fine Caster Sugar in a large mixing bowl, then beat until pale and fluffy. Beat eggs into the creamed mixture. Sift flour and baking powder into the bowl and fold in. Divide between the tins. Bake for 15-20 minutes, until golden.

Cool for 5 minutes, turn out onto a cooking rack. When cool, spread one half with cream and top with red fruit. Spread the other half with jam and sandwich together. Decorate with Twist and Sprinkle Icing Sugar.

Belfast Telegraph

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