This month’s recipe (January 21)
All-in-one sponge – in Delia’s recipe book
After all the Xmas cake & chocolates we’d better start with Victoria Sponge!
You need two 8” sponge tins, greased & the bottom lined with non stick baking paper
- 8oz (220g) Self raising flour
- 2 tsp baking powder
- 8oz (220g) soft margarine
- 8oz (220g) caster sugar
- 4 large eggs (weight in their shells should be between 252g & 292g)
- 3/4 tsp of vanilla paste
- 3oz soft butter
- 6oz icing sugar
- 1/2 tsp vanilla paste
- A little milk to get consistency right
Jam – buy nice raspberry jam (like Bonne Maman or St Dalfour) or get someone else to make it for you.
Whizzle everything up in a bowl & add a bit of warm water (2 or 3 tsp) if the mixture doesn’t drop off the spoon easily.
Divide between the two tins & bake in baking oven of aga (or equivalent) for about 25 minutes or until it looks ready. When cooled take out of the tins.
Whisk up the butter icing until light & fluffy
Spread butter icing on one half, followed by the raspberry jam & sandwich together. Enjoy!