VICTORIA SPONGE

VICTORIA  SPONGE:               EUROPE
INGREDIENTS:                 ( serves  6-8 )

1/2  cup butter, melted ( for greasing the
                               baking tins )
Baking paper
240  g butter
240  g sugar
4  eggs
240  g plain flour
2  tsp  baking powder
Icing sugar
Raspberry or strawberry jam
100  ml double cream ( optional)
Fresh raspberries or strawberries ( optional )

METHOD:

• Trace the base of the baking tins ( 20 or 23 cm in diameter ) on the baking paper and cut out 2 discs that will fit into their bases. Brush the base and sides of the tins with the melted butter and neatly place the discs into the tins.
• Dice the butter and leave to soften at room temperature. Using an electric mixer, beat the butter together with the sugar until light and fluffy. Then beat the eggs together in a separate bowl and add to the butter and sugar. Mix well.
• Sieve the flour and baking powder together so that they are evenly distributed. Add the flour to the wet mix gradually and fold it in with a spoon gently.
• Pre-heat the oven to 180C. Divide the mix between the 2 baking tins. Place into the oven and bake for 20 - 25 minutes or until a toothpick inserted into the sponge comes out clean.
• Remove from the oven and allow to sit for 5 minutes, still in the baking tins. Then turn out on to a wire rack and allow to cool. Once cool, peel off the baking paper.
• Spread the jam on one of the sponges and top with the second sponge. if using cream, first spread the jam, then spoon over the cream, dot with the berries of choice and top with the second sponge. Dust the top with icing sugar and serve.

TIPS:   Named after Queen Victoria, no high tea seems complete without a wedge of this light sponge sandwiched with a generous helping of jam. Cream was not traditionally used.