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Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. This recipe will give you 12, thick slices of cake. Cream the sugar and butter together until smooth. Next, the eggs. You’re adding a lot of eggs, so you need to watch out for curdling.
An easy and effective way to make the perfect genoise sponge cake. Saved! Preheat the oven to 350, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don’t grease the sides. Set aside. Melt the butter in a sauce pan or microwave, set aside to cool slightly.
instructions Preheat the oven to 180 (160 fan, gas mark 4) Cream the sugar and butter together until smooth. Next, the eggs. Slowly mix in the remaining flour until fully combined. Divide the mixture between two greased/lined 9 inch cake tins and smooth until even. Bake for 30-35 mins or until a knife comes out clean.
Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn’t flop. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it’s covering the whole bottom sponge.
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