Classic Victoria Sponge
- 4oz Butter
- 4oz Self raising Flour
- 4oz Sugar
- Drops of Vanilla
- 2 Eggs
- Lemon Zest
- Lemon Juice
- Icing sugar
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Cream butter and sugar together until light and fluffy.
Add eggs one by one, adding a little flour with each.
Before adding the remaining flour, stir in the vanilla, lemon zest and lemon juice.
Fold in the remaining flour.
Put into two greased and lined 8 inch cake pans. Bake at 180C for 30 minutes.
When cooked, fill with a filling of your choice and dust with icing sugar.
Wait until the butter and sugar are almost white.
Gently fold to ensure maximum air is kept in the batter.
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