In this episode of the Cake Inventory Series, Anino demonstrated how to bake and decorate a Victoria Sponge Cake.

Anino TV YouTube and Crafters Media YouTube.

Ingredients:

Caster sugar – 100gm

Self- raining Flour-400g

Baking Powder- 1 teaspoon

Butter- 400g

Milk- 210g

Eggs- fresh-raw x 6

For Decorating:

Double Cream- 600ml

Caster Sugar- 100g

Strawberries

Blueberries

Cranberry Sauce (You can use jam)

Equipment:

Baking paper

Sandwich tins- 3.5cm (height), 8 inches (width)

Oven

Electric mixer with balloon whisk and beater hook.

Spatula

Palette Knife

Cake Stand

Kitchen scale

Sieve

Plate- to put the cake on

[the_ad id=”40330″]

[the_ad id=”40330″]

[the_ad id=”40330″]