Victoria sponge cake! do you have any other recipes?

+++++Victoria sponge cake+++++


This classic sponge is named after Queen Victoria. To make it, you start by beating the butter and sugar together until they are light and fluffy. This traps lots of little air bubbles in the mixture, which helps the cake to rise.





++Ingredients++


(makes 10 slices)


For the sponge:


4 medium eggs


225g (8oz) butter, softened


225g (8oz) caster sugar


225g (8oz) self-raising flour


For the filling (vanilla buttercream)


100g (4oz) unsalted butter, softened


225g (8oz) icing sugar


1 tablespoon milk


half teaspoon vanilla essence





4 tablespoons raspberry or strawberry jam





Additional:


extra caster sugar, for sprinkling over the cake


two 20cm (8in) round, shallow cake tins





Heat the oven to 180掳C, 350掳F, gas mark 4. Wipe the insides of the tins with cooking oil.


Draw round the tins with baking parchment, cut out and place in the tins.


Break the eggs in a cup and beat with a fork


Beat the butter %26amp; sugar together until pale %26amp; fluffy then gradually add eggs.


Sift the flour over the mixture, then gently fold in with a metal spoon. Divide the mixture equally between the tins.


Bake for about 25 minutes.


Leave on a wire rack to cool.





When cool, peel the baking parchment off the bottom of the sponges and spread jam on the flat side of one sponge. On the other sponge, spread the vanilla buttercream.


Gently sandwich both cakes together and use a teaspoon to scatter caster sugar over the top.Victoria sponge cake! do you have any other recipes?
Ingredients:


For the Cake:


1/2 cup (1 stick/4 oz./113g) unsalted butter, softened


1 cup granulated sugar


4 large eggs


2 cups (8 oz./225g) cake flour


2 tsp. baking powder


Pinch of salt


1 tsp. vanilla extract


4 tbsp. milk





Strawberry and Whipped Cream Filling:


4 tbsp. strawberry jam


2 cups sliced fresh strawberries


1 1/2 cups heavy whipping cream, chilled


2 tbsp. granulated sugar





Topping:


1 - 2 tbsp. confectioners' sugar or granulated sugar or whipped cream





Instructions:


For the Cake:


Preheat oven to 350掳F/180掳C. Butter and flour 2 round (8-inch x 1 1/2-inch deep) cake pans. Line bottom of pans with parchment paper and butter parchment paper.





In a small bowl, combine the flour, baking powder and pinch of salt; set aside.





With electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla; then add the eggs one at a time, mixing well after each addition. On low speed, slowly add the flour mixture. When flour mixture has been fully incorporated, add the milk, one tablespoon at a time until mixed into batter well.





With a rubber spatula, scrape batter into prepared cake pans and even out tops with the back of a spoon. Bake on middle rack of preheated oven until the cakes are beginning to come away from edges of pan and a cake tester inserted in center of cakes comes out clean, about 20 to 25 minutes. Remove cakes from oven and place pans on wire rack for 10 minutes, then invert cakes from pans onto racks (right side up), and let cool completely, approximately 1 hour.





Strawberry and Whipped Cream Filling:


Chill the mixing bowl and beaters that you will use to whip the cream with, in the freezer for 15 minutes or in the refrigerator for 30 minutes. Whip the chilled cream, adding the 2 tbsp. sugar, until soft peaks form.





Invert one cooled cake layer on serving plate. Spread with the 4 tbsp. strawberry jam. Place sliced strawberrries over jam, then spread half of the whipped cream over sliced strawberries, leaving a 1-inch border around edge of cake. Top with second cake layer, right side up. Sift confectioners' sugar over top of cake, or sprinkle granulated sugar over top of cake or frost cake with remaining half of whipped cream. Cover and refrigerate cake until serving time. Garnish with fresh strawberries, if desired. Cut cake into wedges to serve. Cover and refrigerate any leftover cake.





Makes 8 servings.