Plain Victoria sandwich cake - recipe

Ingredients

Recipe , Victoria sponge , Low calorie

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1

Grease and base-line two 18cm (7in) sandwich tins. Preheat the over to 190°C, (fan 170°C, gas mark 5).
2
Sift flour and baking powder into a large bowl. Add the margarine, sugar and eggs and beat well with a wooden spoon or electric whisk, until smooth.

For this step you'll need:
- 175g Self-raising white flour
- 1tsp Baking powder
- 175g Margarine
- 75g Half Spoon granulated sugar
- 3 Egg(s) (free range)
3

Divide the mixture evenly between the two tins and level the surface.
4

Bake for about twenty minutes until risen, firm to the touch and beginning to shrink away from the sides of the tins.
5
Turn out onto a wire rack. When the cakes are cool, sandwich together with jam and sprinkle with Half Spoon sugar.

For this step you'll need:
- 4 tbsp Jam

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Parsnip and ginger cake with ginger buttercream ⇒