Victoria sponge cake
NOW TRY…
SERVES 10 READY IN 1HR 10MINS PRICE PER SERVING 24p Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper. Beat 225g softened butter and 225g caster sugar together until really light and creamy. Sift 225g self raising flour. Beat 4 eggs into the butter
and sugar, one at a time, adding 1tbsp of sifted four with the last two. Fold in the rest of the four. Divide the mixture between the cake tins and bake for 25-30mins, or until the tops spring back when lightly pressed. Turn out of the tins and leave to cool completely on a wire
● Chocolate sponge Replace
rack. Sandwich the cakes with 100g raspberry jam and sprinkle the top with caster sugar.
Each 106g serving contains: ENERGY
FAT
1,686kj High 403kcal 22g 20% 31%
SATURATES SUGARS High High
13g 65%
SALT Med
30g 0.7g 33% 12%
of your reference intake. Typical energy values per 100g: 1,599kJ/382kcal
25g four with 25g cocoa powder. Sandwich the cakes with vanilla butter icing. Top with 150g dark chocolate melted with 50g butter. ● Lemon cupcakes Add the grated zest of 2 lemons to the mix. Divide between 20 cases and bake for 12-14mins. Ice them with 350g icing sugar mixed with 3tbsp lemon juice.
Next month
PHOTOGRAPHS: STUART OVENDEN. STYLING: TAMZIN FERDINANDO
We give the classics a makeover in the third part of our Baking Special
For even more great baking ideas, visit ASDA.com/recipes
AUGUST 2014 | ASDA.COM/MAGAZINE | 67