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Place the butter or margarine, sugar, baking powder and flour in the food processor large bowl with its chopping blade. Remove the feeder tube to allow as much air into the mix as possible. Pulse until the mixture is creamed together. Break in the eggs and process for a further 10-15 seconds. Pour into two 18cm cake tins.
Bake James Martin’s classic Victoria sponge cake, best served with a proper cup of tea. Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined.
If you’re short of time, the ‘all in one’ method is much faster than the traditional ‘creamed sponge’ way of making a cake but results aren’t as light and airy. It’s hassle free, but does require your butter to be really soft.
Bake James Martin’s classic Victoria sponge cake, best served with a proper cup of tea. Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined. Read more about sharing. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.
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