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Easy Butter Sponge Cake
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Easy Butter Sponge Cake

This is a classic – a deliciously light and moist Victoria sponge, perfect for afternoon tea.

Makes 1 20cm round cake
Prep Time 15 minutes
Cook Time 25 minutes
Easy

Ingredients

200 g softened butter
1 cup caster sugar
4 eggs, beaten
1 ½ cups flour
3 tsp baking powder
2 Tbsp milk
½ cup Craig's Strawberry Jam
¾ cup cream, whipped

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Preheat oven to 190°C. Grease the sides and line the base of 2 x 20cm sandwich cake tins with baking paper.
Step 2
2. Cream together the butter and sugar until pale and fluffy. Add the beaten eggs to the mixture in 5 or 6 additions, beating well after each addition to thoroughly combine.
Step 3
3. Sift the flour and baking powder together and carefully fold in half to just combine. Fold in the remaining flour with the milk.
Step 4
4. Divide the mixture equally between the two tins and spread out carefully to fill the tins.
Step 5
5. Bake in the pre-heated oven for 20-25 minutes until golden and cooked. The centre of the sponges will spring back when lightly touched. Leave to cool in the tins for 10 minutes before turning out onto a cake rack to cool.
Step 6
6. When cold, spread one half of the sponge with Craig's Strawberry Jam, then top with whipped cream. Sandwich the two halves together and dust with icing sugar before serving.

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200 g softened butter
1 cup caster sugar
4 eggs, beaten
1 ½ cups flour
3 tsp baking powder
2 Tbsp milk
½ cup Craig’s Strawberry Jam
¾ cup cream, whipped
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