Re: Victoria Sponge Cake
Originally Posted by
Artangel
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I only use...5oz of SR flour, 5oz granulated sugar, 5oz of softened Flora Buttery or good quality soft margarine, 2 eggs and milk to get the mixture to a dropping consistency.
I never, ever put baking powder in the mixture as l don’t like the taste or that weird feeling at the back of my teeth.
I put all the ingredients into my Magimix and process for 15 seconds.
I put equal amounts of the mixture into two greased sponge tins. I weigh each tin of mixture to have them as equal as can be.
I cook them for approx 20 mins on about 175C or until golden brown.
When cool, l fill them with whipped double cream and and lots of raspberry jam. I sprinkle icing sugar through a sieve on the top of the cake.
They are well risen and the texture is as soft as can be.
I have always used baking powder in my sponge cakes Art, I ensure that it is always sieved and well mixed in with my flour, so there is never any unlikeable aftertaste in the finished cake. I sometimes also put a teaspoon of vanilla essence into the mix as well.
I guess times have changed since our own mam's version of 4oz of everything, 2 eggs and no baking powder.