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Victoria Sponge

Monday, 31 October 2011 04:34 Claire Haas

Ingredients

4 eggs beaten - First weigh the eggs in their shells and use an equal weight of Butter or margarine, Caster sugar and Self raising flour.
Pinch of salt
3 15ml spoons/3 tablespoons warm water

Cooking

Cream the butter/margarine with the sugar until light and fluffy, then slowly beat in the eggs.
Sift the flour & salt together. Fold gently into the egg mixture.
Add sufficient warm water to make the mixture just drop off a spoon.
Grease two 8in/ 20cm cake tins and pour half the mixture into each tin.
Bake in the centre of an oven pre-heated to Gas Mark 5, 190°C, 375°F until golden and risen.
When cooked remove from tins and cool on a wire rack.
Once cooled sandwich the layers together with jam and sprinkle the top with icing sugar.
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