Victoria sponge cake takes me back to my childhood. When it was half term, we’d bake sponge cake – not all that successfully – and I loved it. Here’s a recipe for a successfully baked, truly delicious Victoria sponge.
8 oz of plain flour
8 oz of caster sugar
8 oz of softened butter
2 heaped teaspoons of baking powder
Firstly, preheat your oven to 180 degrees centigrade. Next, grease two 20 cm sponge tins. Draw around a tin on a folded sheet of grease proof paper, and cut around the circle to create two circles of grease proof paper.
Line the bottom of each tin.
Put all the ingredients in a large mixing bowl and beat together with an electric whisk until you have a light and fluffy batter with a dropping consistency.
Split the mixture equally between the two tins and bake for 25 minutes on the middle shelf of the preheated oven.
Remove from the oven when the cake is golden brown and comes away easily from the side of the tin.
Leave to cool in the tin for 5 minutes. Then turn the cakes out on to a cooling rack and peel away the grease proof paper, then leave to stand until cool to room temperature.
Now, if these pictures confuse you it’s because we made a half recipe so we put butter cream icing on one half of the cake and jam on the other. For a full cake (which is what this recipe is for) you should put butter cream icing across one cake and jam across the other.
Ingredients for butter cream icing
4 oz of soft butter
8 oz of icing sugar
1 tablespoon of milk
Ensure the butter is soft and start to beat it. Next, mix in the icing sugar and milk and beat until light and pale.
Carefully place one cake on top of the other, gently pushing together the jam and butter cream icing. Then sprinkle a touch of icing sugar through a sieve on to the top of the cake.
Serve with a cup of tea if you know what’s good for you. Mmmm!