Welcome to the world
of The Riviera Woman

Hello. My name is Anna Fill and I welcome you to my website. If you’re a woman living or working on the Riviera or if you are just visiting, this is the place for you. My site is full of inspirational people and interesting articles, so keep coming back and let us help you live your Riviera life to the full!

PS Men: don’t feel left out; you are very welcome here too!

Read all my newsletters here...

twitter Follow us on Twitter

Follow us on Facebook


Food and Recipes

World Baking Day - Celebrate with a Victoria Sponge

It's the perfect teatime treat... a slice of frehly baked victoria sandwich cake with a cup of tea. This simple and traditional sponge cake is the perfect way to celebrate 'World baking Day 2013'.


125g/4oz softened butter
100g/3 oz margarine
225g/8oz caster sugar,   
225g/8oz self-raising flour plus 2 teaspoons baking powder sifted together
3 large free-range eggs

A jar of good quality strawberry jam
200ml/7 fl oz whipping cream, whipped to firm peaks


Preheat the oven to 180°C - 350°F - Gas 4.

1. Lightly grease 2 x 20cm - 8 inch sandwich tins. Line the bottom with lightly greased baking parchment.

2. Using a wooden spoon, mix together the eggs, sugar, flour and baking powder plus softened butter and margarine until completely combined. The mixture should be a soft, dropping consistency. You can use an electric hand mixer too.    

3. Divide the cake mixture between the two cake tins. Lightly smooth the surface of the cake and pop them onto the middle shelf of the preheated oven. Bake for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly lower the temperature just slightly but do not open the oven door or you risk the cakes sinking.   

4. Once they have risen and golden in colour check by gently pressing the centre of the cake it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes. After the 5 minutes the cakes should be shrinking away from the sides of the cake tins. Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.  

5. Once cooled, place one cake cooked side down onto a plate. Cover with a thick layer of strawberry jam followed by an even thicker layer of whipped cream. Top with the second cake. Dredge with the icing sugar.

Serve with a lovely hot cup of tea.

Sunday, 19 May 2013    Section: Food and Recipes
Share this article on Facebook