Let's Bake a Victoria Sponge Cake

מצרכים

• ▢ 4 Eggs, room temperature
• ▢ 250g Unsalted Butter, softened
• ▢ 200g Caster Sugar
• ▢ 250g Self-Raising Flour
• ▢ 2 tsp Baking Powder
• ▢ ¼ tsp Salt
• ▢ 1 tbsp Vanilla Extract
• ▢ 2 tbsp Milk, room temperature

אופן ההכנה

1. Preheat oven to 160°C. Grease and line three 6-inch cake tins with baking paper.
2. In a large mixing bowl, cream together the softened butter, vanilla and caster sugar until pale, light, and fluffy. This step helps incorporate air into the batter, creating a soft and fluffy sponge.
3. Add the eggs one at a time, mixing well after each addition. Add a spoonful of flour if the mixture starts to curdle.
4. Sift the self-raising flour, baking powder, and salt into the batter. Gently fold everything together until just combined, being careful not to overmix.
5. Add the milk and gently fold until you have a smooth batter with a soft dropping consistency.
6. Divide the batter evenly between the prepared cake tins and smooth the tops.
7. Bake for 30–35 minutes, or until the cakes are golden, risen, and spring back lightly when touched.
8. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
9. STRAWBERRY/RASPBERRY JAM FILLING
10. ▢ 250g Fresh Strawberries or Raspberries
11. ▢ 150g Caster Sugar
12. ▢ 1 tbsp Lemon Juice
13. Add your berries, caster sugar, and lemon juice to a saucepan over medium heat.
14. Stir gently until the sugar has dissolved, then bring the mixture to a boil.
15. Cook for 8–12 minutes, stirring occasionally, until the jam thickens.
16. To test if the jam is ready, place a small amount onto a chilled plate. Allow it to cool