About this recipe:A tried-and-true recipe for this classic teatime treat. Serve plain dusted with icing sugar, or slice and fill with jam, fresh berries and whipped cream for a special Victoria sandwich.
125g (4¼ oz) plain flour
1 1/2 teaspoons baking powder
125g (4¼ oz) icing sugar
225g (8 oz) butter, softened
125ml (4¼ fl oz) milk
1 teaspoon vanilla extract
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas mark 6. Grease a 20cm springform cake tin. Sift the flour and baking powder into a medium bowl and set aside.
Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared cake tin.
Bake in the preheated oven until a skewer inserted in the centre comes out clean, about 20 to 30 minutes. Cool the cake in the tin for 10 minutes, then turn the cake out onto a wire rack to cool completely.
Whatever this is it most definitely isn't a Victoria Sponge Cake! Far too much butter and shouldn't need any milk. For an easy All-in-one recipe, weigh your eggs then add the equivalent of self raising flour, soft margarine and sugar (not icing sugar!) plus half to one teaspoon of baking powder, depending on whether you are using 2 eggs or 4. Bake at 180c or 160c fan for about 25-30 mins. Test for 'springiness' by touching the top, when it will be done. - 11 Sep 2011
Absolutely awful,sunk as soon as i took it out of the oven,way too fatty had one taste and threw it in the bin.Then made my own traditional method,worked out tons better.would not recommend sorry. - 20 Feb 2011