{"id":166,"date":"2021-09-28T08:46:11","date_gmt":"2021-09-27T22:46:11","guid":{"rendered":"http:\/\/brucesheb.familyds.net\/wordpress\/?p=166"},"modified":"2021-10-10T13:39:24","modified_gmt":"2021-10-10T02:39:24","slug":"victoria-sponge-cake","status":"publish","type":"post","link":"https:\/\/brucesheb.familyds.net\/wordpress\/2021\/09\/28\/victoria-sponge-cake\/","title":{"rendered":"Victoria Sponge Cake"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-style-twentytwentyone-border\"><img decoding=\"async\" src=\"http:\/\/img.taste.com.au\/017-R7zU\/w643-h428-cfill-q90\/taste\/2016\/11\/foolproof-sponge-102144-1.jpeg\" alt=\"\"\/><figcaption>Victoria sponge cake<\/figcaption><\/figure>\n\n\n\n<h2>Ingredients<\/h2>\n\n\n\n<ul><li>4 free range eggs<\/li><li>2\/3 cup caster sugar<\/li><li>1 teaspoon vanilla essence<\/li><li>1 cup self-raising flour<\/li><li>150ml cream, whipped<\/li><li>1\/2 cup strawberry jam<\/li><li>3 tablespoons icing sugar mixture<\/li><li>250g strawberries, hulled and halved<\/li><\/ul>\n\n\n\n<h2>Method<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ol><li>Preheat oven to 180C or 160C fan. Lightly grease 2 x 20cm (base measurement) round cake tins and line the bases with non-stick baking paper. Using electric beaters, beat eggs in a large bowl for 5 mins, until thick, pale and increased in volume. Add sugar, 2 tbsp at a time, beating well after each addition. Beat in vanilla.<\/li><li>Sift flour over egg mixture. Using a large metal spoon or rubber spatula, fold in until combined, taking care not to lose volume. Divide evenly between prepared tins.<\/li><li>Bake for 18-20 mins, until the cakes spring back to a light touch in the centre. Cool in tin for 5 mins, then turn out onto a wire rack and peel away the paper. Leave to cool<\/li><li>Place 1 cake onto a serving plate and pipe or dollop with the whipped cream. Spread the other sponge with jam and invert onto the bottom cake. Put icing sugar into a small sieve and dust top of cake. Top with strawberries.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 free range eggs 2\/3 cup caster sugar 1 teaspoon vanilla essence 1 cup self-raising flour 150ml cream, whipped 1\/2 cup strawberry jam 3 tablespoons icing sugar mixture 250g strawberries, hulled and halved Method Preheat oven to 180C or 160C fan. Lightly grease 2 x 20cm (base measurement) round cake tins and line the &hellip; <a href=\"https:\/\/brucesheb.familyds.net\/wordpress\/2021\/09\/28\/victoria-sponge-cake\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Victoria Sponge Cake<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[20,9],"tags":[],"_links":{"self":[{"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/posts\/166"}],"collection":[{"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/comments?post=166"}],"version-history":[{"count":1,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":167,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/posts\/166\/revisions\/167"}],"wp:attachment":[{"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/media?parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/categories?post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brucesheb.familyds.net\/wordpress\/wp-json\/wp\/v2\/tags?post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}