CLASSIC SPONGE SANDWICH
Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
- To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.
Nutrition Facts : Calories 568 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
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