Victoria Sponge Cake
Preheat oven to 180°C bake.
Beat 4 egg whites with 1 tablespoon of boiling water until stiff. Add White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Put flour in a cup, fill up the rest with cornflour. Sift into the sugar and egg mixture with baking powder. Fold in.
Divide mixture between two 20cm sponge tins and bake for 20-25 minutes.
Drop sponges on bench when taken out of oven. When cool sandwich together with cream and jam and fresh raspberries. Then cover with more cream, decorate with a generous amount of raspberrries and sprinkle with Icing Sugar.
Recipe from Chelsea Sugar website https://www.chelsea.co.nz/browse-recipes/never-fail-sponge/
|Boiling Water||1 Tbsp|
|Plain Flour||1 Tbsp in 1 Cup|
|Cornflour||Fill up Cup above|
|Baking Powder||2 Tsp|
|Raspberry Jam||To spread in middle|
|Fresh Raspberries||Be Generous!!|