Where else to begin a baking blog than with the British classic, a Victoria Sponge cake.
This is one of those sweet delights that everyone's Grandma has the perfect recipe for. Sadly, neither of my Grandma's can make so much as toast without burning it (I'm really not exaggerating) so I've had to perfect my own recipe over the years. So, without further a do, whether you've lost Grandma's recipe book or you're a sorry case like myself with no guidance, I give you, the Classic Victoria Sponge.
You will need:
What to do:
Preheat oven: 180C/350F/Gas Mark 4
Cream butter & sugar together in a large bowl using a wooden spoon (yes, we're old school here at Life's Short so put away your wisk & grab a spoon, the cake will taste better for it!) until pale in colour and a sort of fluffy, creamy-like texture
Beat in eggs one at a time with vanilla extract as well
Put your wooden spoon to one side & grab a metal spoon to fold in the flour - add a teeny tiny bit of milk here if you need to loosen the mixture at all. (By folding I mean literally fold the mixture over itself with the spoon, calmly; this allows a bit of air into the mixture giving it that lovely light spongey texture. Don't over do it though - think like Goldilocks, "this is juuust right!")
Batter should 'plop' off the spoon at this point when lifted.
Grease your tins: everyone has their own way but I like to get a folded piece of kitchen towel, dab roughly it in my butter and smooth it round the cake tins until they are fully coated. I then sieve some flour lightly into the cake tin and, lifting the tin, bang the flour around the base and sides. Butter alone can actually end up being sticky where as the flour gives the cake something to grip and the butter gives it a non-stick surface to sit on.
Finally, pour half of the batter into each tin. Spread and 'flatten' out the mixture in both tins using a spatula.
(TIP: as both cakes will end up on top of each other with the filling in between, in one tin, make a little dip in the centre of the batter (not quite a well) and it should rise flatter, making the filling easier to put in place.)
Place in oven for about 20 mins or so (depends on your oven) until golden brown.
(Tip: try sticking a cocktail stick in the centre: if it comes out clean, your cake is ready.)
Leave to cool IN TINS for about 5 minutes then remove.
(TIP: If you don't have the nifty new-fangled removable bottom cake tins, make sure to bang all around the base of the tin (from underneath) before trying to get the cake out - if you tip upside to take your cakes out, make sure to place your hand firmly but softly, fingers spread against the cake so that it doesn't plummet to it's death on the wire rack!)
When cakes are completely cooled, spread your filling, place the second cake on top and sprinkle with icing sugar for that finishing touch.
Filling:
I usually use strawberry jam and butter cream but any 'berry' flavoured jam and whipped cream would do.
Don't be afraid to only have a 'jam sponge' though if you don't like cream or if you're lactose intolerant and can't find a dairy-free alternative. They're just as tasty & probably healthier! (Can cakes be healthy?)
Get creative and decorate the top of your cake with strawberry slices or berries. Don't over do it though, remember, what makes the Victoria Sponge so special and so utterly delicious is it's simplicity.
Alternatively, for that really summery looking cake, spread butter cream or whipped cream (a decent helping) then fill the space on top of the cream with raspberries, strawberries, blueberries - whatever you fancy - and place the second cake on top & sieve icing sugar as before. You also feel like you get one of your 5 a day with a slice of cake then! As if you needed an excuse to have a slice...
So what are you waiting for? Pick up a wooden spoon and start mixing!
A
I apologise, I don't have a photo at this time of a Victoria Sponge I've baked recently, so I'm going to have to give you a generic one. I'll include personal photography from now on!
This is one of those sweet delights that everyone's Grandma has the perfect recipe for. Sadly, neither of my Grandma's can make so much as toast without burning it (I'm really not exaggerating) so I've had to perfect my own recipe over the years. So, without further a do, whether you've lost Grandma's recipe book or you're a sorry case like myself with no guidance, I give you, the Classic Victoria Sponge.
You will need:
- scales, a mixing bowl, a wooden spoon and a metal spoon, kitchen towel, a sieve and a spatula.
- 8oz butter
- 8oz caster sugar (do not use granulated)
- 8oz self raising flour
- 4 medium eggs
- 2 tsp vanilla extract
- a few spoonfuls of milk (maybe)
- icing sugar
What to do:
Preheat oven: 180C/350F/Gas Mark 4
Cream butter & sugar together in a large bowl using a wooden spoon (yes, we're old school here at Life's Short so put away your wisk & grab a spoon, the cake will taste better for it!) until pale in colour and a sort of fluffy, creamy-like texture
Beat in eggs one at a time with vanilla extract as well
Put your wooden spoon to one side & grab a metal spoon to fold in the flour - add a teeny tiny bit of milk here if you need to loosen the mixture at all. (By folding I mean literally fold the mixture over itself with the spoon, calmly; this allows a bit of air into the mixture giving it that lovely light spongey texture. Don't over do it though - think like Goldilocks, "this is juuust right!")
Batter should 'plop' off the spoon at this point when lifted.
Grease your tins: everyone has their own way but I like to get a folded piece of kitchen towel, dab roughly it in my butter and smooth it round the cake tins until they are fully coated. I then sieve some flour lightly into the cake tin and, lifting the tin, bang the flour around the base and sides. Butter alone can actually end up being sticky where as the flour gives the cake something to grip and the butter gives it a non-stick surface to sit on.
Finally, pour half of the batter into each tin. Spread and 'flatten' out the mixture in both tins using a spatula.
(TIP: as both cakes will end up on top of each other with the filling in between, in one tin, make a little dip in the centre of the batter (not quite a well) and it should rise flatter, making the filling easier to put in place.)
Place in oven for about 20 mins or so (depends on your oven) until golden brown.
(Tip: try sticking a cocktail stick in the centre: if it comes out clean, your cake is ready.)
Leave to cool IN TINS for about 5 minutes then remove.
(TIP: If you don't have the nifty new-fangled removable bottom cake tins, make sure to bang all around the base of the tin (from underneath) before trying to get the cake out - if you tip upside to take your cakes out, make sure to place your hand firmly but softly, fingers spread against the cake so that it doesn't plummet to it's death on the wire rack!)
When cakes are completely cooled, spread your filling, place the second cake on top and sprinkle with icing sugar for that finishing touch.
Filling:
I usually use strawberry jam and butter cream but any 'berry' flavoured jam and whipped cream would do.
Don't be afraid to only have a 'jam sponge' though if you don't like cream or if you're lactose intolerant and can't find a dairy-free alternative. They're just as tasty & probably healthier! (Can cakes be healthy?)
Get creative and decorate the top of your cake with strawberry slices or berries. Don't over do it though, remember, what makes the Victoria Sponge so special and so utterly delicious is it's simplicity.
Alternatively, for that really summery looking cake, spread butter cream or whipped cream (a decent helping) then fill the space on top of the cream with raspberries, strawberries, blueberries - whatever you fancy - and place the second cake on top & sieve icing sugar as before. You also feel like you get one of your 5 a day with a slice of cake then! As if you needed an excuse to have a slice...
So what are you waiting for? Pick up a wooden spoon and start mixing!
A
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