Thursday, 1 November 2012

Victoria sponge cake



This is seriously one of the best cakes out there! Whether you make it or buy it Victoria Sponges scream, ‘old-english tea party’ and classy people. That’s why I like making them… and because they are delicious and easy to bake. The photo I have is from the summer when I made one for the Diamond Jubilee, but you don’t really need an excuse to make a cake… well I don’t anyway. My family enjoyed it and it wasn’t very hard to bake. Be imaginative and adventurous with the topping, you can put icing, cream or even chocolate, whatever gets your taste buds tingling. So enjoy and get some friends round for a bake-a-thon.


·         4 free-range eggs
·         225g/8oz caster sugar, plus a little extra for dusting the finished cake
·         225g/8oz self-raising flour
·         2 tsp baking powder
·         225g/8oz butter (and a tiny bit extra is needed to grease the tins)


·         Good-quality strawberry or raspberry jam
·         Whipped double cream or butter icing if you want the cake to last longer



1.       Preheat the oven to 180C/350F/Gas 4. Get 2 cakes tins, around 8 inches in size. Grease the bottom and sides of the tin with a small bit of butter using your fingers, and line the base of the tin with silicone/baking paper - draw around the base of the tin, and cut out, to get the right size.
2.       Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
3.       Mix everything together until well combined. The easiest way to do this is with an electric mixer. Make sure the mixture is all combined and it should fall off the spoon easily and be a pale colour when it is finished.
4.       Divide the mixture evenly between the tins and gently smooth the surface of the mixtures.
5.       Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
6.       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. Also push a clean knife into the centre of the sponge and if the knife comes out clean the cake is cooked through.
7.       Run a knife round the edge of the cake tin to make sure it will come out and tip the cake out using a wire cooling rack - a wooden chopping board will also do the trick.
8.       Set aside to cool completely.
9.       To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too - or butter-icing if you want the cake to last longer.
10.   Top with the second cake, top-side up. Sprinkle over the caster sugar or add more butter-icing/whipped cream - and then you can add any other sort of decoration e.g. fruit, chocolate, carrots.

1 comment:

Claudia said...

That cake looks Yum, if only I had the time to bake, am just to lazy! hahahaha
Great blog

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