This whisked sponge is much lighter than a traditional Victoria Sandwich. It benefits from being kept in a sealed tin for 24 hours before decorating/eating to become lovely and moist.
To make the sponge
3 oz (85 g) Margarine (melted)
5oz (142 g) caster sugar
4 oz (114 g) flour (sifted)
Half teaspoon vanilla extract
2 x 7″ round sandwich tins, greased and floured
Set oven to 180 deg C, 350 F or Gas Mark 4.
Using an electric mixer, whisk together the eggs and caster sugar until mixture is light and creamy and leaves a trail when you take the whisk out of the mixture. Gently Fold in the melted margarine and then the sifted flour and vanilla extract. Stir just enough to mix in the flour as mixing too much will ‘knock’ the air out and the sponge will not be light.
Pour the mixture into the prepared tin and bake in the oven for approx 15 minutes until the cake is firm to the touch and appears to be shrinking from the edges. Remove from the oven and leave in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
This cake can be flavoured as follows:
- Grated rind of a lemon or orange stirred into the mixture with the flour.
- One Teaspoon of coffee granules disolved with one teaspoon of boiling water. Leave to cool before adding with the melted margarine.
- Cocoa can be used to replace 1 oz of the flour and sifted in with the rest of the flour. It helps to add half a teaspoon of baking powder to the chocolate recipe.