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Traditional Victoria
Sponge Cake
– 18cm, serves 8
There is nothing nicer than the simplicity of a Traditional Victoria Sponge cake. This all-in-one
method makes a perfectly light sponge for an indulgent afternoon tea - why not try a filling
of whipped cream, blueberry and lemon zest for a contemporary twist. The large bowl will
effortlessly take double the amount of ingredients to make an 8-egg sponge cake when
larger quantities are required.
175g soft butter or margarine (butter will produce a richer mix)
175g caster sugar
4 large eggs (weigh eggs in shells and then use same weight)
1 tsp baking powder
175g self-raising flour
1 tsp vanilla essence
4 tbsp strawberry jam (to decorate)
icing sugar to dust
Place the butter or margarine, sugar, baking powder and flour in the large bowl with its
chopping blade.
Remove the feeder tube to allow as much air into the mix as possible.
Pulse until the mixture is creamed together.
Break in the eggs and process for a further 10-15 seconds.
Pour into two 18cm cake tins. The tins should be well buttered and bases lined with silicone
mat or baking parchment.
Spread evenly and bake in a preheated oven 180ºC/Gas Mark 5 for 15-20 minutes or until
risen golden brown and firm to the touch.
Leave to cool.
Apply the jam to the top of one cake and sandwich together with the other.
Dust liberally with icing sugar and slice into generous helpings.
Vanilla Thins
– makes about 20 biscuits
Homemade biscuits are always delicious, always impressive, and are much easier to make
than people think. These are thin and crunchy and are especially good to serve with
desserts. Give them a try – make them at the weekend, as the mixture likes a good rest
before baking. Keep any spare biscuit dough in the freezer for instant baking.
1 egg
2 tsp cream
1/2 tsp vanilla extract
125g unsalted butter, soft
100g caster sugar
25g icing sugar
150g self-raising flour
In a jug, lightly whisk the egg and then discard half of it, using a spoon. Stir in the cream and
vanilla extract.
Using the large bowl fitted with the large blade, whiz the butter and sugars until pale and
creamy. Add the egg and cream mixture, and then the flour, and press autopulse to mix until
you have a soft, paste-like dough.
On a lightly floured board, form the dough into a long roll of about 5cm diameter, and
wrap in foil or clingfilm. Put into the fridge until the next day.
Preheat oven to 190ºC/Gas Mark 5
Using a sharp, fine knife, cut the thinnest possible slices from the dough roll for the amount
of biscuits you require. Any spare dough will freeze well. Lay on a non-stick baking tray or
one lined with baking parchment.
Bake for 5 minutes, but watch! The biscuits should remain pale in colour.
Cool on a rack.
For special occasions, cut out each biscuit with a cookie cutter to achieve even shapes.
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