DESSERTS
1. Fit the main blade and place the butter, sugar, flour and baking powder in the main
bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape down the sides of the main bowl.
2. Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly and
bake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, golden
brown and firm to the touch. Cool on a wire rack.
3. Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.
Chef’s tips: For a special occasion fill the cake with whipped cream and strawberries.
Victoria sponge cake
Preparation: 10 min Baking: 30 min Equipment: cake tin
125g butter or margarine softened
125g caster sugar
125g self-raising flour
1 tsp baking powder
4 tbsp strawberry jam
2 large eggs
Icing sugar to dust
Serves 4
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