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Victoria Sponge

ingredients

175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
3 size 3 eggs
225 g (8 oz) self raising flour
jam to fill
icing sugar to decorate

method

1. Line 2 x 20cm (8 inch) round cake tins with greaseproof paper and grease with butter.

2. Place the margarine and sugar into the food processor bowl and cream until light and fluffy. During processing stop the machine two or three times and scrape down the mixture.

3. Beat in the eggs one at a time.

4. Slowly add the flour down through the feeder chute, mix together until all the flour is incorporated using a pulsing action or low speed.

5. Transfer to the prepared tins and smooth the tops with a knife.

6. Bake in the centre of the oven at 180°C, 350°f, Gas No. 4 for 20 - 30 minutes, or until a wooden cocktail stick inserted into centre of cake comes out clean.

7. Leave in the tins for 5 minutes and then turn out onto a wire cooling rack. Carefully peel off greaseproof paper and allow cake to cool.

8. Spread jam over one half of the cake, and then sandwich the two halves together. Sprinkle the top of the cake with icing sugar.

What did you think?

23 people have helped to review this recipe. Thankyou!

Eggless Sponge cake
posted by Hansa Patel @ 06:08AM, 11/27/08
Please can you advise if there is arecipe for eggless sponge cakes

Eggless sponge cakes
http://www.cookitsimply.com/recipe-0010-058r32.html
Brilliant
posted by Emily Holden @ 12:44PM, 12/07/08
A fantastic recipe!
the best cake ever!

I recomend this recipe for everybody!
A Great Cake
posted by Steve @ 12:32PM, 4/10/09
A great Cake ,even better with a layer of butter icing and jam.
Cooking
posted by ice @ 04:22AM, 2/14/11
It was very easy to make but it was a breeze with this recipe
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