11
CLASSIC VICTORIA SPONGE CAKE
Ingredients:
150g unsalted butter
150g caster sugar
2 eggs (large)
150g self raising our
1 pinch salt
1 tsp vanilla extract
2 tsp milk
to serve:
150g raspberry jam
200ml double cream
2 tbsp icing sugar
Method:
1. Preheat air fryer at 170°C.
2. Grease a 16 cm round cake tin.
3. Mix the butter and caster sugar till pale and uffy, then beat in the eggs.
4. Sift the our and salt into a bowl.
5. Fold into the mixture.
6. Mix the vanilla and milk.
7. Fold into the mixture.
8. Pour the mixture into the cake tin.
9. Cook for 50 minutes.
10. A skewer inserted into the cake should come out clean.
11. Cool on a wire rack.
12. Whisk the cream and icing sugar to soft peaks.
13. When the cake is cold, cut it in half horizontally.
14. Cover the top of the bottom half with raspberry jam, then the whisked cream.
15. Lay the upper half on top, dust with icing sugar and serve.
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