Victorian Sponge Cake
- 225 g butter (softened)
- 220 g Sugar (Castor) (1 cup)
- 4 eggs
- 188 g Flour (Self-Raising) (1.5 cups)
- 2 t baking powder
- jam (strawberry or raspberry suggested, quantity as needed)
- 300 mL cream (whipping)
- Sugar (Icing) (for dusting)
Preheat oven to 350F/180C/Gas 4. Lightly grease and flour two 8"/20cm sandwich cake tins and line the bases with non-stick baking paper.
Combine the butter, sugar, eggs, sifted flour, and baking powder. Beat until well-blended and thoroughly mixed to a creamy batter. Divide the mixture between the two cake tins.
Bake for 25-30 minutes or until lightly browned and cooked through.
Cool in the tins for 10 minutes. Turn out onto a wire rack to cool completely.
Once cold fill with jam and cream whipped to stiff peaks. Dust with icing sugar.
SJ Note 17 April 2010: Very yummy! I think it probably needs the jam for flavoring. Very light! Definitely a keeper.