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Monitas Victoria Sponge recipe

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  • Serves 6
  • 10 mins to prepare and 20 mins to cook
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Customer recipe by Monita Lam
Added 87 months ago

Preheat the oven to 190°C (gas mark 5). Grease and base-line 2 x 18cm sandwich tins.
Cream together the butter and sugar, until light a fluffy.
Gradually add the vanilla extract and beaten egg.
Fold in the sifted flour, adding a little milk to loosen the mixture.
Divide between the two prepared tins and smooth the top with a palette knife.
Bake for 20 minutes, when they feel springy to touch. Remove from the tins and leave to cool completely.
Spread one cake with the jam, then whipped cream, and top with slices of strawberries.
Place the other cake on top and sprinkle with caster sugar.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 175g - butter, softened
  • 175g - demerara sugar
  • 1 tbsp - vanilla extract
  • 2 - large free range eggs, beaten
  • 175g - self-raising flour, sifted
  • 1/2 tbsp - baking powder
  • 1/2 - tbsp raspberry jam
  • 12 - fresh strawberries, hulled and sliced
  • 250ml - double cream, whipped
  • 1 tbsp - caster sugar to decorate
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