Hi there. Today I thought I would post a very easy, simple to follow recipe, with only a handful of ingredients.
Even though it is so simple Victoria Sponge Cake is one of the most delicious cakes & can literally be made & on the table in an hour.
So it is ideal for when unexpected guests turn up, but it is also beautiful enough in its simplicity to be served for a special occasion.
It is just the cake for sharing!!!!
Recipe : Victoria Sponge Cake
2 x 9″ greased loose bottom cake tins
10 oz Caster Sugar
10 oz Unsalted Butter – room temp
5 Large Eggs (pref free range) – room temp
10 oz Self raising White Flour – sifted
2 tsp Vanilla Extract
Pinch of salt (I use Kosher, or try to find additive free – it does make a difference)
Preheat the oven to 180C (165C fan oven).
In a large bowl place the sugar and butter, using an electric whisk (or beat well with a wooden spoon), mix until pale and fluffy (if using a stand mixer use the paddle attachment and follow method as normal).
A good check to ensure your butter and sugar are creamed (combined) is to rub a little of the mixture between your fore finger and thumb. If no grittiness is felt the sugar is well mixed into the butter!
Next add the vanilla extract, salt and whisk in for 30 seconds.
I now switch to a wooden spoon, instead of an electric whisk for the addition of the eggs and flour. If using a stand mixer be careful not to over beat the mixture – same if continuing to use the electric whisk.
I also ALWAYS crack my eggs into a separate bowl, to ensure that no shell gets into the cake mixture and also saves you from adding a dodgy egg and ruining the batter!!
Now starting with the flour add one third to the mixture and 2 eggs. Mix until just combined. Repeat twice more adding the last egg before the final third of flour. Mix well until combined.
ME BEING BORING & BOSSY – BUT YOU WILL THANK ME!!!!
Please don’t overheat your cake batter. The more you work the flour the more you develop the Gluten in the flour. Great for bread – not good for a light fluffy Victoria Sandwich Cake ( or any cake!!!!!).
Back to the cake now!!!
Ensure each cake tin is greased with butter and line the bottom of the tin with Parchment paper.
Divide the cake batter evenly between the 2 cake tins (if you have flat electric scales feel free to be exact, by weighing the tins) – I just measure by sight!!
Pop the cake tins in the oven for approx 30 mins – the cakes are cooked when they are a lovely golden colour, spring back when lightly pressed in the centre and are slightly coming away from the sides of the tin.
The timing is approximate as all ovens vary.
Place the cake tins on a cooling rack until cooled enough to handle, then run a palette knife between the sides of the cake and tin and release the cake.
Turn the cake out onto the cooling rack and carefully remove the parchment paper. Leave to cool completely.
Now the fun starts!!!!! To decorate or not to decorate????
This Victoria Sponge Cake below was sandwiched together with strawberry jam, sprinkled with castor sugar and edible holographic glitter and given to my mummy for her birthday.
This cake below was filled with both buttercream and raspberry jam and the covered in white fondant icing (first attempt at using fondant – so please be kind?!), topped with a beautiful decoration to mark my parents – in – law Golden Wedding Anniversary.
Both cakes were made and given in love. Both cakes were eaten and enjoyed whilst Feasting and Having Fun!
Sammie xShare This