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Tipperary cake: recipe illustration
Snacks & baking

Tipperary cake

A simple, soft Victoria sponge-style cake named after County Tipperary. It's eaten plain or filled with jam, with the afternoon tea.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and butter two 20 cm round tins.
  2. Beat the soft butter with the sugar until you have a pale, light cream.
  3. Add the eggs one at a time, then the vanilla and milk, mixing well between each addition.
  4. Gently fold in the flour, baking powder and pinch of salt with a spatula.
  5. Divide the batter between the two tins and bake for 25 to 30 minutes, until a skewer comes out clean.
  6. Let cool, spread jam over one base, top with the second, then dust with icing sugar.

Variations and tips

Lemon version. Add the zest of one lemon to the batter and replace the jam with lemon curd.

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Original Ecomely recipe.