A light and fluffy Victoria sponge cake scented with lime. A traditional and foolproof recipe I use a lot.
Ingredients
- 225g soft butter butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising four sieved
- a little lime juice to loosen the cake batter (if required)
- Zest Lime
Instructions
1. Preheat the oven to 180c/160c fan/350F/gas 4.2. Rub a little softened butter around two x 18cm/7in sandwich tins. Then place a circle of greaseproof paper on the base of each tin. I've started buying pre-cut circles of greaseproof paper.3. Cream the softened butter and sugar together until pale and fluffy. You can use a electric hand blender, a stand mixer or develop your muscles and beat by hand.4. Whisk the eggs and beat in a little at a time. If it look like it is separating add a little flour.5. Start gradually adding the flour a heaped spoonful at a time and folding in with a cutting motion, using a metal spoon, so you don't loose all the air you have added.6. Divide your mixture between the two sandwich tins. Smooth the top and pop both tins in the oven. Bake for 20 -25 minutes until the cakes are golden and a skewer comes out clean.7. Once they have cooled a little, remove from the tins and leave to cool on a wire rack. Fill with your favourite filling. I like whipped cream and curd or flavoured buttercream.8. Enjoy!
Details
Total time: Yield: Makes a 2 layer sponge cake
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