Victoria Sponge Cake

Ingredients

• 1½ cup self-rising flour
• grated peel of 1 1/2 lemons
• ¾ cup butter or margarine, room temperature
• ¾ cup sugar
• 3 eggs

Method

1. Preheat the oven to 350 degrees. Grease 2 round 8-inch cake pans; set aside.
2. Sift the flour into a small bowl; stir in the lemon peel. Set aside.
3. In a large bowl, cream the butter and sugar with an electric mixer or a wooden spoon until light and fluffy. Beat in the eggs one at a time. Fold in the flour mixture.
4. Divide the batter between the pans, spreading evenly. Bake 25 minutes or until the top of the cake springs back when lightly touched. Cool in the pans a few minutes, then turn out onto wire racks to cool completely.

Notes

Adapted from Angela Hynes' "The Pleasures of Afternoon Tea," HP Books, Inc. Yield: 8 to 10 servings. Serving suggestion: the layers may be sandwiched together with 1/3 cup or more strawberry jam, dusted with powdered sugar and served for tea. Strawberries dipped two-thirds their length in white chocolate make an elegant garnish and/or accompaniment.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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