A really great Victoria Sponge made using Connacht Gold dairy ingredients- butter, cream and milk.
- 1200g flour
- 200g Connacht Gold Butter
- 200g caster sugar
- 3 teasp of baking powder
- 4 tablespoons milk
- 4 eggs.
Using the stand mixer cream sugar and Connacht Gold Butter for 2/3 mins until light and fluffy.
Add eggs and beat each one into mixture.
Sieve in flour and baking powder and mix gently.
Spoon into 2 prepared 8inch sandwich tins ( grease and add a ring of parchment paper)
Place into a preheated oven at 180C for 15/20 mins until skewer comes out clean .
Allow to cool on wire rack.
Sandwich together using Connacht Gold cream whipped and strawberry jam.
Decorate with a dusting of icing sugar and fresh strawberries.
Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.
Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.
Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.