Victoria Sponge Cake

Ingredients:

For the Cake:

• 200g unsalted butter (softened)
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk (optional, to adjust consistency)

For the Filling:

• 150ml double cream (whipped)
• 100g strawberry or raspberry jam
• Icing sugar for dusting

Instructions:

Step 1: Prepare the Ingredients

1. Preheat your oven to 180°C (350°F) or 160°C (fan).
2. Grease and line two 8-inch (20cm) round cake tins with parchment paper.

Step 2: Make the Batter

1. In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
2. Beat in the eggs one at a time, adding a little flour if the mixture starts to curdle.
3. Sift in the self-raising flour and baking powder. Fold gently into the mixture until combined.
4. Stir in the vanilla extract and milk (if needed) to achieve a smooth batter.

Step 3: Bake the Cake

1. Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
2. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
3. Allow the cakes to cool in their tins for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread the jam evenly over the surface.
2. Spread the whipped cream over the jam layer.
3. Place the second cake layer on top and dust with icing sugar.

Step 5: Serve

1. Slice and serve the Victoria sponge cake with a cup of tea for an authentic British experience.

Nutritional Information (Per Slice, Based on 10 Slices):

• Calories: 320
• Protein: 4g
• Carbohydrates: 37g
• Sugar: 22g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 90mg
• Sodium: 130mg

Tips for Success

1. Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smooth and fluffy batter.
2. Don’t Overmix: Fold the flour gently to retain the air in the batter.
3. Choose Quality Jam: Use a high-quality strawberry or raspberry jam for the best flavour.
4. Refrigeration: If not serving immediately, store the cake in the refrigerator to keep the cream fresh.

• Gluten free Millet Porridge (Uji Wa Wimbi – Kenya) and Its Nutritional Information
• Gluten free Barnyard Millet Kesari and Its Nutritional Information
• Gluten free Foxtail Millet Payasam and Its Nutritional Information
• Gluten free Jowar (Sorghum) Ladoo and Its Nutritional Information
• Gluten free Bajra (Pearl Millet) Kheer and Its Nutritional Information