Victoria Sponge Cake

Ok, so it’s been nearly a month since I last posted and in that time we have moved house! The reason it’s taken me sooooo long to finally get to bake is the oven we now have is gas and wasn’t on our safety certificate. I’m a bit funny about gas and always have a minor panic attack when I smell it! But it is sorted now and I’m so excited to have a gas oven because they are quick and tend to be easier to bake with. I need to get the hang of using it because its my mums 60^th in July and I’ve been informed by her that I am making her cake so of course it will have to be my best yet! Again I’m following the simple theme and I’ll gradually work my way onto the more complicated cakes I’ve made. So here is a very English, very traditional and very tasty Victoria sponge.

This recipe is from one of my earlier Baked and Delicious magazines.

For one Victoria sponge cake:

175 g (6 oz) unsalted butter, softened

175 g (6 oz) caster sugar

175 g (6 oz) self raising flour, sieved

3 medium eggs, beaten

1 tsp vanilla extract

2 tbsp milk

Heat oven to 180^oC (350^oF or gas 4 for me now!)

Beat butter and sugar together until light and fluffy. Add the eggs a little at a time and keep beating until completely incorporated. Mine did curdle again but turned out fine. Fold in flour in about three separate batches. Finally add the milk and vanilla extract. Split the mixture between two 7” (18 cm) sponge tins (I used my silicone ones) and bake for 20 – 25 minutes until a cocktail stick in the middle comes out clean. Mine were in for closer to 25 minutes. Cool in the tins for at least 10 minutes but longer if possible. Turn out onto a cooling rack and leave to cool completely before sandwiching together.

If I were making this for afternoon tea in the summer I’d use cream and fresh strawberries as the filling but as the weather is so atrocious at the moment I used buttercream and strawberry jam. I made the buttercream the same as I always do: by guessing! I used about 100 g butter and ½ tsp vanilla extract and beat in about 250 g icing sugar. I spread the buttercream on the bottom cake and the jam on the top cake and sandwiched them together. I dusted with a little caster sugar and here is the result!

I'm quite happy to answer any questions so feel free to ask!

Lizzi :)