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Victoria Sponge
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This classic cake, named after Queen Victoria, is usually filled simply with jam, but for a more indulgent confection spread whipped double cream or buttercream over the jam.


Victoria Sponge

Preheat the oven to 190°C/375°F.

Butter two 20cm. round cake tins and line each base with greaseproof paper.

Beat together the sugar and butter in a large bowl until light and fluffy. Add the eggs gradually, adding a little flour if the mixture looks as if it is about to curdle.

Fold in the remaining flour and baking powder using a large metal spoon, then divide between the two tins. Bake for about 25 minutes until well risen, golden and just firm to the touch.

Remove from the tins and cool on a wire rack. Peel off the greaseproof paper, put one half on a plate and spread the top with strawberry jam. Put the other cake half on top, dust the top lightly with icing sugar and serve.


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