
Credit and permission to share: Flora Food Group.
We are very pleased to bring you this submission after eating a lot of cake and we reckon this is where all Victoria Sponge Cake recipes derive, in some form or other.
Why choose a Stork recipe?
It is possibly the one your ancestors used and perhaps rare to have more than one recipe book in the household other than the Stork book. There may be the odd printed recipe in slotted in there from a magazine or a hand written one but there is a good chance this was the go to reference book.
Prep time - 30 minutes
Cooking time - 35 minutes
Servings - 14
Difficulty - Easy
You will need:
Ingredients
For the cake
225 grams Stork
225 grams caster sugar
4 medium eggs
225g (8oz) self-raising flour, sieved
1 level teaspoon baking powder
For the filling
3 tablespoons jam
For the vanilla icing
225g (8 oz) icing sugar, sieved
85 grams Stork
1-2 tablespoons milk
½ teaspoon vanilla essence
Instructions
Pre-heat your oven to 170°C, 160°C Fan, Gas 4.
Add all of the sponge ingredients into a mixing bowl (Stork, caster sugar, medium eggs, flour and baking powder) and beat with a wooden spoon for 2 - 3 minutes until the mixture is smooth and well combined.
Lightly grease the bases and sides of two 20cm (8 inch) sandwich tins and line the bases with baking paper. Divide your mixture between the two tins.
Pop the two sandwich tins in the middle of your pre-heated oven and bake for 30 - 35 minutes until golden.
Leave to cool for 10 minutes then slide a palette knife around the sides of each cake to loosen. Remove from tin, peel the baking paper from the cakes and leave to cool on a wire rack.
Mix your vanilla icing ingredients (icing sugar, Stork, milk & vanilla essence) in a bowl until smooth and spread through the middle and over the top of your cake.
Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.
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