With
the Queen’s Diamond Jubilee 2012 rapidly approaching, many of us are busy
preparing for one of the biggest celebrations in history.
If you haven’t signed
up with your neighbourhood street party organisers, then what are you waiting
for? It’s the perfect opportunity to share good food, sample next door’s
cooking and swap stories with the neighbours. After all, these occasions don’t
come around often; the last jubilee street party was in 1977!
Nielsen-Massey,
premium extract producer, has devised a recipe that will surely impress your
neighbours.
Nielsen-Massey’s
first tasty treat perfectly reflects the royal occasion – it’s a traditional
Victoria Sponge. So what are you waiting for? Join in the fun and share this truly
special moment!
Traditional
Victoria Sponge Cake
A
traditional recipe that every royal street party must not do without!
You
will need:
2
x 8” cake tins
Ingredients:
150g
Billington’s golden caster sugar
150g
Allinson Nature Friendly white self raising flour
150g
Butter or soft margarine (room temperature)
3
Medium eggs
2
tsp Nielsen-Massey Vanilla Extract
2
tbsp Strawberry jam
Method
Heat
the oven to 180°C (350°F
Gas 4).
Grease
the cake tins with some of the butter or margarine and lightly dust with flour,
place a circle of greaseproof paper in the bottom of each.
Cream
the butter and sugar together in a bowl until the mixture turns white and
fluffy.
Slowly
add the beaten eggs and vanilla extract while whisking continuously.
Sift
the flour into the mix and then carefully fold in until it is all combined.
Spoon
mixture into cake tins (half in each) and bake for 20-25 minutes until springy
to the touch and golden brown.
Leave
to cool.
Once
cool spread the strawberry jam on the top of one layer and place the other
layer on top.
Dust
the top with icing sugar.
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