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Victoria Sponge Cake (PVC)


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The old - fashioned favourite. Stays fresh for 4 to 5 days.

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Preparation time: 
Cooking time: 
Serves 8 to 10
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Ingredients


170 gms powdered sugar
170 gms butter or margarine
170 gms self raising flour (or plain flour (maida) with 1 1/2 tsp baking powder )
3 eggs
1 tsp vanilla essence
1/3 cup milk

Method
  1. Sieve the flour.
  2. Take out the butter from the refrigerator 1 hour in advance.
  3. Cream the butter and sugar very well.
  4. When the mixture is light and creamy, add the eggs, one at a time, beating each time throughly. If the mixture curdles while adding the eggs, add a little flour before adding the next egg.
  5. Finally, fold in the flour and add milk until the mixture forms a dropping consistency.
  6. Add the vanilla essence.
  7. Grease and dust a 200 mm. (8") diameter sandwich tins.
  8. Pour the mixture into the prepared tin.
  9. Bake in a hot oven at 400°F for 20 minutes.

Tips
  1. This cake is popuarly served as "Victoria Sandwich"using butter icing of jam as filling.
1 review received for Victoria Sponge Cake (PVC)
1 FAVOURABLE REVIEW

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 Reviewed By
manjirid, November 23, 2010

Victoria Sponge Cake is truly English in nature. Mine, turned out very soft and released divine aromas! Goes beautifully with tea and is quite a kids' favourite too!

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Reviewed November 23, 2010 by manjirid

Victoria Sponge Cake is truly English in nature. Mine, turned out very soft and released divine aromas! Goes beautifully with tea and is quite a kids' favourite too!

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