Victoria sponge cake

Vegetable Tagine

Ingredients

150 g (5 oz) each of caster sugar 
and butter or margarine
3 medium eggs
2 tsp Nielsen-Massey Vanilla Extract
150 g (5 oz) SR flour
2 tbsp strawberry jam
Icing sugar, to dust

Preheat oven to 180 C, 350 F or gas mark 4. Grease 2 x 20 cm (8 in) round sandwich tins, dust lightly with flour and line bases with baking paper.

Beat sugar and butter together until light and fluffy. Gradually whisk in eggs and vanilla. Sift flour into mix and fold in gently. Spoon into tins and bake for 20 to 25 minutes, until springy to the touch and golden. Turn onto a wire rack to cool, removing baking paper. Sandwich cakes together with jam and dust with icing sugar.

(Serves 8)

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