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You are here: Home / Baking and Cake Decorating / Victoria Sponge with Tala Cake Tin Liners

Victoria Sponge with Tala Cake Tin Liners

19th October 2017 By AndyW

Victoria SpongeAs part of National Baking Week, the amateur Cater For You chef (with help from the Junior Amateur chef) thought we’d have a go at the classic Victoria sponge.  As we like to make things nice and simple, we also grabbed a pack of the Tala Cake Tin liners.  These are siliconised and oven safe up to 230°C and as you can see from the video below, they are very simple to use with a cake tin and once the cake has finished cooking, peel off onto cooling racks.

The basic ingredients were:

  • 220g butter
  • 220g caster sugar
  • 220g self raising flour
  • 2 level teaspoons of baking powder
  • filling – preferred jam of choice
  • filling – whipping cream
  • icing sugar for sprinkling

Pre-heat the over to 180°C / 160°C fan and then prepare the ingredients:

  1. Mix together the butter, sugar, eggs, baking powder and flour until completely blended
  2. Divide the mixture into each of the lined cake tins
  3. Put into the pre-heated oven for 25 minutes when the cakes will have risen and be brown on top
  4. Leave to cool in the cake tins for a few minutes
  5. Turn the cakes out with ease from the liners and place on a cooling rack
  6. Once completely cold, apply the jam and whipped cream and ‘sandwich’ the cakes together
  7. Sprinkle the icing sugar over the top
  8. Serve / Eat!

#nationalbakingweek October 16th-20th 2017

Filed Under: Baking and Cake Decorating, Cake tin liners, Tala Baking and Cooking

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