Classic Sponge Cake

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This is BBC Good Food's Classic Victoria Sandwich. I needed a good basic sponge mix for a birthday cake - we have a tradition in our house of dividing the mixture up and adding different food colours before gently combining the mixture again. We end up with a spectacular multi-coloured sponge, only seen when you cut the cake, and this recipe is not only foolproof but very tasty.
200 g caster sugar
200 g softened butter
4 eggs, beaten
200 g SR flour
1 tsp baking powder
2 tsp milk
1 drop vanilla extract - optional
For the butter icing
50 g softened butter
100 g icing sugar,sifted
1. Pre-heat oven to 190 C / Gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.  In a large bowl beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface then bake for about 20 mins until golden and the cake springs back when pressed.  Turn onto a cooling rack.
3. For the butter icing, beat the butter and icing sugar together until smooth and creamy.  If too stiff, add a tiny amount of water.  Make as much or as little as you need - just remember the quantities are half butter to sugar, or use double sugar to butter.
Cuisine   UK/IrelandDish   Cake
Cooking Method   BakedCooking Time   15 to 30 minutes


Member since Jun 2010

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