Create a beautiful even baked and perfectly risen Victoria Sponge Cake in a Le Creuset Saucepan. To complete the experience, enjoy a slice with a cup of tea.
Main INGREDIENTS
- Eggs
- Flour
Ingredients
Method
Ingredients
- 125g caster sugar
- 125g self-raising flour
- 1 level teaspoon baking powder
- 125g soft butter
- 2 large eggs (cracked weight 120-125g)
- 1 teaspoon vanilla extract
FILLING:
- 3 tablespoons raspberry jam
- 1 tablespoon icing sugar to sprinkle on top
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Method
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1Preheat the oven to 160°C fan assisted / 180°C / Gas Mark 6. Grease the pan with butter and flour or line with a parchment cake liner.
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2Place the sugar, flour, baking powder, butter, eggs, and vanilla in a mixing bowl and mix for 2 minutes until a smooth batter is formed.
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3Pour the cake mixture into the Saucepan and place in the preheated oven for 30 minutes.
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4After 30 minutes, place the lid on the pan. Bake until golden, and a skewer comes out clean.
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5Remove from the oven, and after 5 minutes, tip the cake onto a cooling rack.
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6Once cold, cut the cake in half and fill with the raspberry jam.
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7Place the second sponge on top and dust with icing sugar.
Cooks Tip:
This recipe is a classic Victoria Sponge, it can have the addition of 300ml whipped cream which can be an additional filling layered on top of the raspberry jam.
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