After using loads of Victoria Sponge recipes with varying levels of success, I’ve put together one that works for me. It’s a mix of Mary Berry, my Mum and a few bits I’ve discovered along the way.
Ingredients
- 4 medium eggs
- 225g/8oz caster sugar
- 225g/8oz self raising flour
- 2 level tsp baking powder
- 225g/8oz baking spread, margarine or butter. I tend to get the best results using Stork.
- Jam, butter (or spread) and icing sugar for the filling.
Method
- Preheat the oven to 190 degrees/gas mark 6.
- Grease and line 2 x 20cm/8in sandwich tins.
- Add the butter & sugar and mix together until smooth.
- Add the flour and baking powder to the mix, and stir. Then, add the eggs and stir in until well combined – the mixture should be smooth and plop off a spoon easily!
- Add a dash of vanilla extract and stir through.
- Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Little tip- if you run the spatula under hot water before using , it will stop the mixture sticking and you will get an even top.
- (optional) Eat remaining cake mixture.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. I’m a nightmare for wanting to open the door to check, but don’t, turn the light on the oven and peer through.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. I stick a cake tester (or a chopstick!) in the middle- and if it comes out clean- it’s done. Remove them from the oven and set aside to cool in their tins for five minutes.
- After five minutes transfer to a cooling rack, or a plate. If you’re going to use a plate put a sheet of greaseproof paper underneath to stop the bottom going soggy.
- In the mean time, start making your filling. I always tend to go for the traditional combination of butter cream and jam, but you can do anything you fancy really.
- I find butter cream recipes don’t tend to work for me, so I tend to add the icing sugar to the butter, and mix together by sight and taste. I start off with a big tablespoon of butter and add the sugar accordingly.
- Once the cakes are cool to the touch, slather the top with loads of jam. I recommend traditional strawberry. I tried this with blueberry jam once, and it was amazing. Unfortunately, it is not that easy to get hold of- I pick up mine when I go to Ikea. (Let me know if there’s anywhere else that sells it!)
- Spread the butter cream on the other cake and sandwich together and dust with icing sugar.
- Cut a big slice and enjoy!
A x
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