Victoria sponge cake using plain flour?

Victoria Sponge Cake with Plain Flour

This recipe uses plain flour for a classic, light and fluffy Victoria sponge cake.

Ingredients:

* 225g (8oz) unsalted butter, softened

* 225g (8oz) caster sugar

* 4 large eggs

* 225g (8oz) plain flour

* 2 tsp baking powder

* 1/4 tsp salt

* 2 tbsp milk

* Jam of your choice (for filling)

* Buttercream (for filling and frosting)

Instructions:

1. Preheat oven: Preheat your oven to 180°C (350°F, gas mark 4). Grease and line two 20cm (8 inch) round cake tins.

2. Cream butter and sugar: Using an electric mixer, cream together the softened butter and caster sugar until light and fluffy.

3. Add eggs: Beat in the eggs one at a time, making sure to mix well after each addition.

4. Combine dry ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt.

5. Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

6. Add milk: Stir in the milk until the mixture is smooth.

7. Divide batter: Divide the batter evenly between the prepared cake tins.

8. Bake: Bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.

9. Cool: Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

10. Assemble the cake: Once cooled, spread jam over one cake layer and top with buttercream.

11. Sandwich and frost: Place the second cake layer on top and frost the entire cake with buttercream.

Tips:

* For a richer flavor, use self-raising flour instead of plain flour. However, reduce the amount of baking powder by 1 tsp.

* If the mixture seems too thick, add a little more milk.

* To prevent the cakes from sticking to the tins, use baking parchment instead of greaseproof paper.

* Use good quality ingredients for the best results.

Enjoy your homemade Victoria sponge cake!