About this recipe:A simple Victoria sponge recipe that I use repeatedly, but I adapt it every time I make it and vary the outcome. Has gone down well every time. I usually bake it and give away! Otherwise I would eat all myself! I make it all by hand using the cream and fold method.
4-5 tablespoons raspberry jam (or your favourite jam)
4-5 tablespoons dessicated coconut
4 glace cherries (optional)
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Method Prep:50min › Cook:18min › Extra time:20min › Ready in:1hr28min
Preheat the oven to 180 C / Gas 4. Line 2 18 to 19cm (7 in) sandwich tins with greaseproof paper.
Cream butter or margarine and sugar until soft and light. Gradually beat in the eggs 1 at a time until well mixed.
Sift flour and fold gently into the creamed mixture. Divide mixture between the prepared tins.
Bake just above the centre of a moderate to moderately hot oven for 18-19 minutes or until firm to touch. Turn out on to wire rack and cool.
Meanwhile, make the icing by combining the butter, icing sugar and vanilla and stirring till smooth.
Sandwich the cooled cake together with the vanilla butter icing.
Warm jam gently (do not boil). Spread over entire cake, then sprinkle with coconut. Cut cherries in halves and decorate top if using.
Serve with good quality cream or ice cream! If mixture curdles when eggs are being added, try adding a few spoons of flour. Avoid this by making sure that your eggs and butter are room temperature before starting.
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