Victoria sponge cake
- From
- Heiðar Örn
- Oven
- 180 °C180 °C (350 °F)
- Tin
- 20 cm8 in
Ingredients
- 5–6 eggs (260 g of egg (weighed out of the shell))
- about 260 g butter, softened (the same weight as the eggs)about 9 oz butter, softened (the same weight as the eggs)
- about 260 g caster (superfine) sugar (the same weight as the eggs)about 9 oz caster (superfine) sugar (the same weight as the eggs)
- about 260 g plain flour (the same weight as the eggs)about 9 oz plain flour (the same weight as the eggs)
- 4 tsp baking powder
Method
- Heat the oven to 180°C. Grease two 20 cm round cake tins and line the bases with baking paper.Heat the oven to 350 °F. Grease two 8 in round cake tins and line the bases with baking paper.
- Weigh the eggs, then use the same weight of butter, sugar and flour (about 260 g of each).Weigh the eggs, then use the same weight of butter, sugar and flour (about 9 oz of each).
- Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and fold them in gently.
- Divide the batter between the tins and bake at 180°C for about 45 minutes, until golden and a skewer comes out clean.Divide the batter between the tins and bake at 350 °F for about 45 minutes, until golden and a skewer comes out clean.
- Let the cakes cool, then sandwich them with jam (and whipped cream, if you like). Dust the top with icing sugar.
As she wrote it
Viktoria sponge cake
(H.Ö)
5-6 egg (260 gr. egg.) + smjör
+ sykur + hveiti - 4 tsk. Lyftid.
180°C í ca. 45 mín.
Nota 20 cm. Ø formin