A sticky helping of Victoria Sponge from Mrs Beeton's latest recipies.
Ingredients:
• butter or margarine for greasing • 150 g / 5 oz butter or margarine • 150 g / 5 oz caster sugar • 3 eggs, beaten • 150 g / 5 oz self-raising flour or plain flour • 5 ml / 1 tsp baking powder • pinch of salt • raspberry or other jam for filling • caster sugar for dredging
Directions:
1) Line and grease two 18 cm / 7 inch sandwich tins. Set the oven at 180°C / 350°F / gas 4. 2) In a mixing bowl cream the butter or margarine with the sugar until light and fluffy. Add the eggs gradually, beating well after each addition. 3) Sift the flour, salt and baking powder, if used, into a bowl. Stir into the creamed mixture, lightly but thoroughly, until evenly mixed. 4) Divide between the tins and bake for 25–30 minutes. Cool on a wire rack, then sandwich together with jam. Sprinkle the top with caster sugar or spread with Glacé Icing.
Serve with two scoops of Mrs Beeton’s rich Rum and Raisin Ice cream
