
Jane Asher
from
Great Food Live
Jane Asher's sponge sandwich with whipped cream and strawberry jam is a classic British afternoon tea treat
Jane Asher's sponge sandwich with whipped cream and strawberry jam is a classic British afternoon tea treat
Classic Victoria sponge
Method
2. Combine the butter and sugar in a large bowl and beat it hard with a wooden spoon or an electric mixer until pale and fluffy, like whipped cream.
3. Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
4. With the mixer running on full speed add the egg very gradually to the butter/sugar mixture. It's important to do this slowly and gradually, to stop the mixture curdling. Once all the eggs are in, fold in the flour with a spatula or large spoon. The mixture should now be of a dropping consistency, so add a drop of water if it's too thick.
5. With a spatula or large spoon scoop half the mixture into each of the two sandwich tins. Transfer to the centre of the oven and bake for 20-30 minutes until well risen and golden brown. To check they are cooked, slide a sharp knife blade into the centre of the sponge - the knife should come out clean.
6. Remove from the oven and leave the cakes in the tins to cool for a couple of minutes. Turn out onto a cooling rack and leave to cool completely before decorating.
7. Once the cakes are completely cool, spread the jam onto one half and the whipped cream onto the other. Sandwich them together and dust the top with caster sugar.
Prep:
20 min
Cook: 30 min
Cook: 30 min
Ingredients
4 Eggs225g softened unsalted Butter
225g caster sugar
225g self-raising flour
½ tsp vanilla essence
To decorate
strawberry jamwhipped cream
caster sugar
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Save money on shopping bills
Afternoon tea, curry cookery courses and more!



















