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Home Baking Trade

Heavenly Victoria Sponge filled with a velvety vanilla buttercream and a deep layer of strawberry jam. Then finished with a generous dusting of icing sugar. Perfect for afternoon tea and a slice or two!

Or why not try White Chocolate and Raspberry Cupcakes?

Quick & Easy Recipe

All you need is…

  • 3 Eggs
  • 100ml Vegetable Oil or 100g Butter
  • 100ml Water
  • 2 x Round Cake Tins 7″(20cm)

Just 3 Simple Steps

  1. Pre-heat oven to 190°c (170°c Fan) Gas Mark 5. Grease & line the cake tins.
  2. Empty the Carr’s Heavenly Victoria Sponge Cake Mix into a bowl. Using a spatula gently fold in the oil (or softened butter) and water until well mixed. Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
  3. Pour into the cake tins and level with a spoon. Bake in the oven for 35 minutes or until a skewer inserted into the sponge comes out clean. Cool slightly and then turn out onto a wire rack. Fully cool before decorating.

Heavenly Victoria Sponge Cake

To Decorate with Vanilla Buttercream & Jam

Heavenly Victoria Sponge Cake Recipe

Carrs Flour Mills, East Bridge, Kirkcaldy, Fife KY1 2SR

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