Victoria Sponge Cake

Ingredients 

1 1/2 cup Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour, sifted

1 cup (225g) caster sugar

160g butter, soft

4 eggs, lightly beaten

2 tbsp (40ml) hot water

Method
  1. Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins.

  2. Using an electric mixer beat together the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition.

  3. Using a large metal spoon, gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins.

  4. Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a wire rack to cool completely.

  5. Spread a layer of jam on top of one cake then place a layer of strawberries, dollop on the whipped cream in a thick layer to completely cover the strawberries. Add another layer of strawberries and then place the other cake on top. Sprinkle with icing sugar before serving.

Lighthouse Flour Dessert Recipes

Lighthouse Flour Dessert Recipes 

Victoria Sponge Cake