Ingredients
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1.814 kg 3 lbs 16 oz kg Ballyrashane Unsalted Butter 20x500g
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1.814 kg 3 lbs 16 oz kg Sudzucker Caster Sugar 25kg
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0.113 kg 0 lbs 4 oz kg Glycerine
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1.814 kg 3 lbs 16 oz kg Eggs
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Vanilla Essence
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1.814 kg 3 lbs 16 oz kg Carrs Self Raising Flour
Victoria Sponge & Cupcakes
Method
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Cream together the butter/cake margarine, sugar and glycerine at 2nd speed (planetary mixer) for approximately 4 minutes then scrape down and beat again for a further 3 minutes still on 2nd speed.
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Add the eggs and vanilla essence to the above over a period of around 4 minutes on 2nd speed.
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When all the liquid is in, scrape it down and beat for a further 3 minutes.
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Blend the flour into the mixture slowly over 2 to 3 minutes.
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Scale off into greased and floured sponge sandwich tins at the required weight, approx.
- 6oz to 6 inch tin
- 7oz to 7 inch tin
- 8oz to 8 inch tin
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Shake out and bake at 400F/205C for approx. 18-20 mins.
