Monday, 26 August 2013

The Classic: Victoria Sponge

Since I'm pretending to be British and all, it was really becoming a necessity that I bake a Victoria Sponge.

Just to prove that I can bluff my way into being considered a "kind of Brit."

Cue the cake party....

Victoria Sponge
  • 250g butter, softened
  • 250g caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 250g cake/self-raising flour
  • dash milk (I used whole, but you can use anything)
  • good quality jam
  • ready-made whipped cream or double-cream, to whip

'Cream' together the butter and sugar.  This is a fancy way of saying 'beat the crap out of that.'

Add the flour 100g at a time, using a folding maneuver to incorporate it into the butter/sugar mix.  Be patient.  Slow and steady wins the race (only this time).

Now that is some stellar batter consistency.

Line two 8-inch cake tins with baking parchment, and grease the sides.  Do your best to distribute the batter evenly into the two tins.  I swear this is the toughest part of this entire recipe.

Maybe I'm just portion-challenged.


Pop them in the oven at 180C/350F for 20 minutes.  Make sure they're on the same rack, and turn them halfway through cooking to ensure equal browning of the tops.

They're done when you push the top and it springs back, or when a fork piercing the center comes out clean.

Let them cool on wire racks.  Admire your beautiful cake stand, given to you by Caius rowing ladies.

Drool if you have to.

When they're cool, add the jam generously, leaving a one inch gap from the side.  Seriously, though, if they're not cool, you will fail as I did and all will melt approximately 20 minutes after assembly, and one will be forced to remake this at another time.  Depressing.

Spoon on your whipped cream.  Again, leave a one inch gap.  When you smoosh your top layer on, you don't want a weeping whipped cream cake.

Carefully add the top layer.


Eat damn soon, or put somewhere cool.  Mine melted like it was in Mordor, so do ensure your kitchen is cool and your cakes are likewise chill!

I didn't take a picture of the hilariously melty blob.  Don't worry, though - it still tasted delicious.

Happy British baking!

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