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    Victoria Sponge

    List of Ingredients

    1/2 cup (1 stick) unsalted butter (melted)
    3 large eggs, room temperature
    1 tablespoon milk, room temperature
    2/3 cup sugar
    1 cup all-purpose flour
    1 teaspoon baking powder
    Confectioner's sugar

    The Filling:
    1 cup heavy cream
    5 tablespoons strawberry or raspberry jam

    In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly
    combined. Sift together the flour, baking powder, and a pinch of salt, then fold gently into
    egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is
    thoroughly incorporated into the batter.
    Divide batter between the 2 greased 7-icnh round pans. Bake at 375L 12 to 15 minutes,
    or until the cakes have risen and turned golden. They should spring back when pressed
    lightly with a finger.
    Remove from oven and let cool for 10 minutes, then turn out onto a rack to cool
    completely before filling. Whip the cream until stiff. Spread top of bottom cake layer with
    jam. Spread a layer of whipped cream on top of jam. Place second cake flat side down on
    top of filling.
    To decorate, place a 7-inch doily on cake top and lightly sift confectioner's sugar over it.
    Carefully remove doily, leaving a lacy pattern on cake. If strawberries are available, an
    alternative decoration is to pipe a ring of whipped cream rosettes around cake, setting a
    single lush strawberry in the center of each rosette.





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