October 24, 2013

Best Young Baker – Victoria Sponge



Ingredients

  • Butter – 100gr
  • Egg – 100gr
  • Caster Sugar – 100gr
  • Plain Flour – 125gr
  • Baking Powder – 4gr

Method

  1. Place Butter and Caster Sugar  in a mixing bowl and whisk together
  2. Add 50% of the egg to above and whisk well together – then add remainder and whisk well.
  3. Sift the Baking Powder and Plain Flour together and gently fold into above.
  4. Deposit the batter into baking parchment lined baking shapes (1lb size) Bake at 180º C for 30 to 35 minutes.
  5. Cool, split in half and fill with raspberry jan and whipped fresh cream.

Thanks to The Baking Academy of Ireland.

 

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