Our quick-mix method means that ten minutes is all it takes to prepare this scrumptious cake.
Quick-Mix Victoria Sponge
8
20
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 125g | Self-raising flour |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 115g | Caster sugar |
| 75g | Trex, at room temperature |
| 2 | Large eggs |
| 3 tbsp | Milk |
| ½ tsp | Vanilla extract |
TRADITIONAL JAM AND CREAM FILLING
| 3-4 tbsp | Strawberry or raspberry jam |
| 120ml | Double or whipping cream |
| Caster sugar, for sprinkling |
LEMON FILLING
| 2 tbsp | Lemon curd |
| 4 tbsp | Mascarpone cheese |
| 1 tsp | Lemon juice |
| A little lemon zest, finely grated |
Method
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.
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.
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.
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.
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