Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, line their bases with a circle of greaseproof paper, then lightly grease the paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

Step 3
Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins on to a wire rack to cool for a few minutes.

Step 4
Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry or raspberry jam and whipped cream and sprinkle the top with caster sugar. Alternatively, make the lemon filling by mixing together the lemon curd, mascarpone cheese and lemon juice with the lemon zest until smooth and creamy. Use instead of the jam and cream.

Quick-Mix Victoria Sponge

Quick-Mix Victoria Sponge

Our quick-mix method means that ten minutes is all it takes to prepare this scrumptious cake.

8

Serves: 8

20
MINS

Bake Time: 20 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
125g5oz Self-raising flour
1 tsp1 tsp Baking powder
¼ tsp¼ tsp Salt
115g4½ oz Caster sugar
75g3oz Trex, at room temperature
22 Large eggs
3 tbsp3 tbsp Milk
½ tsp½ tsp Vanilla extract

Traditional Jam and Cream filling

3-4 tbsp3-4 tbsp Strawberry or raspberry jam
120ml4fl oz Double or whipping cream
Caster sugar, for sprinkling

Lemon filling

2 tbsp2 tbsp Lemon curd
4 tbsp4 tbsp Mascarpone cheese
1 tsp1 tsp Lemon juice
A little lemon zest, finely grated

METHOD

Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, line their bases with a circle of greaseproof paper, then lightly grease the paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

Step 3
Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins on to a wire rack to cool for a few minutes.

Step 4
Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry or raspberry jam and whipped cream and sprinkle the top with caster sugar. Alternatively, make the lemon filling by mixing together the lemon curd, mascarpone cheese and lemon juice with the lemon zest until smooth and creamy. Use instead of the jam and cream.

BAKE MODE

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