Victoria sponge

Submitted by: David Donovan

This Victoria sponge recipe is to the Yapton Show rules.

See class 141 in Annual Flower Show

Use 2 x 175mm dia / 7inc round sandwich tins.

• Weigh three eggs.
• Caster sugar to the weight of the eggs.
• Margarine to the weight of the eggs.
• Self raising flour to the weight of eggs
• Raspberry jam for the filling.

Start by preparing the sponge tins, line with silicone paper and flour , set oven to it's setting, moderate 180°, or gas 4-5.
Cream margarine and sugar until soft and light.
Whisk eggs well.
Gradually add egg mixture, add a little flour if looks like curdling, beat well.
Fold in the sieved flour stir well, place in the prepared sponge tins, cook for 18-20 minutes.
Test by press gently but firmly on top of the sponge, no impression should be left by the finger tip. If ok, allow to cool then turn out after ten minutes onto folded cloth in the palm of your hand and reverse on to a cooling tray, allow to cool.
Do not use wire rack.
When cold, fill base with raspberry jam, homemade of course! and carefully place on the top. Apply a light dusting of caster sugar (Best time just before the show)

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