Vanilla & Lemon Victoria Sponge Cake

½ ml of Vanilla essence

Fillings:

130g icing sugar

70g margarine

Lemon curd

Equipment:

• Jug
• Electric whish
• Balloon whisk
• Wooden spoon
• Spatula
• Bowl
• 2 baking tins
• 2 baking sheets
• Palette knives
• wire rack
• knives
• board
• grater
• juice squeezer
• measuring scales
• Sieve

Special points

• Make sure that all electrical equipment like the whisking machine is switched off.
• Washing hands and equipment. All hair is tied back.
•  HACCP: Bacteria on hands. So wash hands with ant bacterial soap.
• Food may not be heated to a high enough temperature in the oven to kill of bacteria. So in which check that food reaches to above 70°c for at least 2 minutes by using a food probe.
• Flour mites- check sell by date and flour must not be shelved in damp conditions. Making sure that flour is sieved thoroughly.

         Flowchart of making vanilla and lemon Victoria sponge cake