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Victoria Sponge Cake Slow Cooker Recipe
Ingredients:
150 gram Self Raising flour
3 Large Eggs
150 gram Morgarine
150 gram sugar
1 tsp baking powder
Filling
Strawberry Jam
Double Cream Whipped
Icing Sugar to dust
Instructions:
Place all the Victoria cake ingredients in a bowl and whisk. In a 3.5 litre slow cooker place a tin foil sausage in the base to prevent the cake sitting directly on the crockpot. Then take 2 tinfoil strips and place these inside the crockpot so you can lift the cake out after cooking.
Place 2 cake liners inside the crockpot on top of the tinfoil ( bought from asda)
Pour the cake mixture into the liners.
Put a towel or cover under the lid to catch the condensation and prevent it dripping into the cake .
Cook on high for 2.5 hours (I checked after 1 hour and 2 hours) to prevent it catching or burning.
Place on cooling rack until completely cold .
Split the cake in 2 and spread one side with jam and the other with whipped double cream
Put the 2 halves back together and sprinkle a dusting of icing sugar over the top.
By Hayley Orange
CREAMY GARLIC PARMESAN CHICKEN
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