Breville SHM2 Instruction for Use download pdf (Page 17)

Victoria Sponge Cake

• 225g self raising our (sifted)

• 225g softened butter (extra for greasing)

• 225g caster sugar

• 4 large free range eggs

• Icing sugar for dusting

• 1 tsp vanilla essence

• For the lling:

• 6 tbps strawberry jam

• 300ml double cream (chilled)

1. Heat the oven to 180°C.

2. Lightly grease two sandwich tins (6-7” / 15-17.5cm) and line base with greaseproof

paper.

3. Cream together the butter and sugar in the mixer bowl on a medium speed until it’s

pale and creamy to get lots of air into the mixture (approx 3-5 minutes).

4. Add the vanilla essence, then beat in the eggs one at a time adding a tablespoon of

our if the mixture starts to curdle.

5. Fold in the our but be careful not to over mix as the air will be lost.

6. Divide the mixture between the two cake tins and level off the top. Create a slight

well in the centre to avoid a mound when the mixture rises during baking.

7. Bake for approximately 20 minutes or until cakes are a pale golden colour and spring

back when pressed.

8. Leave to cool for 10 minutes and remove from tins, placing on a wire rack to cool

completely.

9. Whip the cream until soft peaks are formed.

10. Spread the sponge with jam and the whipped cream on one cake, then carefully

sandwich together.

11. Dust with icing sugar and serve.

3. Turn on to a oured work surface and knead very lightly. Pat out to a round 2cm/¾in

thick. Use a 5cm/2in cutter to cut out rounds and place on a baking sheet. Lightly

knead together the rest of the dough and cut out more scones until the mixture is

used up.

4. Brush the tops of the scones with mik. Bake for 12-15 minutes until well risen.

5. Cool on a wire rack and serve with butter and jam and maybe some clotted cream.

Variations:

Fruit scones: Dried fruit of your choice. Add at step 2

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Breville SHM2 Instruction for Use Page 17