SASKO Victoria Sponge cake
(18 May 2018)

SASKO Victoria Sponge cake

SASKO Victoria Sponge cake

Recipe by Teresa Ulyate

  • 5 large eggs, separated
  • 200ml castor sugar 
  • 2 tsp lemon juice 
  • 120g SASKO cake flour
  • pinch of salt
  • 3 tbsp jam to serve (preferably strawberry)
  • 250ml whipped cream to serve
  • icing sugar for dusting

1.) Preheat your oven to 160C. Line two sandwich cake pans with baking paper.
2.) Whisk the egg whites to stiff peak stage. Gradually whisk in 125ml of the castor sugar, then add the lemon juice.
3.) Use the same whisk to whisk the egg yolks until foamy. Add the remaining castor sugar and whisk until pale and thick.
4.) Fold the egg yolk mixture into the egg whites.
5.) Sift the flour and salt into a bowl. Sift the dry ingredients again over the egg mixture and gently fold in by hand.
6.) Divide the batter between the two pans and bake for 30 minutes or until an inserted skewer comes out clean.
7.) Allow the cakes to cool. Remove from the pans and spread the jam over one of the cakes then top with a layer of whipped cream. Place the second cake on top and dust with icing sugar.


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