English version below.
- 200g burro ammorbidito,
- 200g zucchero
- 4 uova
- Semi di 2 stecche di vaniglia o 2 cucchiaini (teaspoon) di estratto di vaniglia
- 200g di farina
- 2 cucchiaini di lievito in polvere
- 5-6 cucchiai di confettura di prugne (ho utilizzato questa di Prunotto, deliziosa e con zucchero di canna. Per la produzione di 100 grammi di confettura vengono utilizzati 155 grammi di prugne fresche)
- 300ml panna da montare
- zucchero a velo
A perfect cake to celebrate my last day at the college with my amazing classmates and our wonderful teacher Peter! Thanks to great Lorraine Pascale for this irresistible recipe!
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. A typical Victoria sponge consists of raspberry/strawberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.
Ingredients for 14 muffin
- 200g (7oz) softened butter, plus extra for greasing
- 200g (7oz) caster sugar
- 4 eggs
- Seeds of half a vanilla pod or two drops of vanilla extract
- 200g (7oz) plain flour
- 2 tsp baking powder
- icing sugar
- 5-6 tbsp good plum jam
- 300ml (1/2 pint) double cream
How to prepare
Preheat oven to 180°C, 350°F, Gas Mark 4. Beat caster sugar and butter together. Add two eggs, vanilla and half the flour and beat together. Add the other two eggs, rest of the flour and baking powder and beat together.
Divide the mixture equally between the 14 muffin cases and bake in the oven for about 20 -25 minutes or until a skewer (or toothpick) inserted in to the middle of a muffin comes out clean. Onced cooked remove from the oven and leave to cool in the tin.
Cut the muffin in 2 pieces and spread one with plum jam and the other one with cream. Sprinkle with icing sugar. Delicious. 🙂