This is an easy recipe for those moments when only a sponge cake will do. Sponge cakes are very versatile. They are a plain cake that can be customized with a variety of fillings and icings.
The Best Victorian Sponge Cake
6 oz self-raising flour. *
6 oz sugar.
6 oz butter.
3 extra large eggs.
Prepare two 7 1/2″ cake tins, pre- heat oven to 325 F.
1. Cream the butter and sugar until fluffy and drops off spoon easily.
2. Beat in the eggs one at a time.
3. Fold in flour.
4. Divide batter between tins.
5. Bake for 25 minutes.
6. Leave in pans for a few minutes then place on a cooling rack until completely cold.
To make the butter cream beat together 4oz butter, 8oz icing sugar, 7tsp water and a few drops of vanilla extract.
Assemble the cake by placing strawberry jam and butter cream between the two cakes. Sprinkle the top with a light dusting of icing sugar and serve.
Note: If you don’t have self-raising flour, you can use a teaspoon of baking powder with 6 oz of all-purpose flour.