There are so many fancy cakes out there, sometimes it is easy to get swept away in recipe land and to forget the basics. This post is about the most basic of cakes, the good old fashioned Victoria Sponge.
I learnt to make this cake at such a young age that I don’t remember not knowing how to make it. Miss Muffin makes a mean sponge cake too. It often isn’t the most perfect cake but always tastes good. Don’t panic if your sponges come out looking odd, once cooled and iced it soon recovers.
You can fill with butter cream, jam or what ever floats your boat. We are a raspberry jam with nice thick icing type of family. A sprinkle of icing sugar would be enough really, try it both ways and find your ideal way.
You can increase the size of this cake by adding an egg and increasing the flour and sugar accordingly.
3 eggs = 170 g of flour, sugar , butter. 18/20cm tin.
4 eggs = 225 g of flour, sugar , butter. 22/23cm tin.
6 eggs = 280 g of flour, sugar , butter. 24/26cm tin.
The cake in the picture was a 3 egg cake.
Victoria Sponge Cake - Muffinmum.com
170 g of softened butter
170 g caster sugar
170 g self raising flour (add 1 1/2tsp baking powder to plain if no SR flour)
2 tbsp milk
1 tsp vanilla extract
3 tbsp raspberry jam (you can use more)
1 c icing sugar
Heat oven to 180˚
Lightly grease 2 x 20 cm (or correct size) cake tin.
Beat all the ingredients until the batter is light and fluffy.
Share the batter between the two tins.
Give the tins a little shake to even out.
Bake for 20-25 minutes.
When the cake has pulled away from the edges and a cake tester comes out clean it is ready.
Allow to cool in the tin on a rack for around 15 minutes.
Tip the cake from the tin onto the rack and cool completely .
Place one cake on the plate you wish to serve it on.
Cover this half with the jam and top with the other cake.
Make the icing by slowly adding boiled water to the icing sugar.
Tip the thick icing onto the middle of the cake and let it spread.
Allow to dry and slice and EAT.