The weekend is here. Saturdays as a child for me were all about afternoon tea at my friends house. My friends mum would always have fresh bread, scones or doughnuts and a beautiful homemade cake. So this Saturday I thought I would share my own Victoria sponge recipe with you so that you too can create some happy memories for your family.
Before starting any baking turn the oven on to give it time to get to the correct heat for this sponge I cook at 180 c or Gas mark 4. I like to clean and clear all My surfaces and get the ingredients all weighed out and prepared.
200g Caster Sugar
200g Self- Raising Flour
200g Unsalted Butter
4 Medium Eggs
1tsp Baking Powder
4 Tablespoons Milk
1 Teaspoon of Vanilla Extract
170g Strawberry Jam
7 Sliced Strawberries
260ml Double Cream
Coronavirus Tip: If you are struggling to buy Baking Power you can replace 1 teaspoon with 2/3rds teaspoon of Cream of Tarter and 1/3rd Baking Soda.
Next we need to prepare the cake tins as you want to get the mixture into the oven as soon as possible. I grease both tins with a thin layer of butter, (the amount left on your butter wrapper after removing the butter is usually enough). I then place a cake lining on the bottom of each tin. (I cut out a circle of greaseproof paper).
Now it’s time to make the cake:
First mix together both the sugar and the butter until you have a smooth consistency.
Tip: The butter works best at room temperature, it should be easy to squeeze it within your fingers
Next add in the lightly beaten eggs.
Tip: Break each egg separately first before adding together to ensure no egg shell gets into your mixture.
Now take the time to sieve your flour it will make for a fluffier cake. Slowly mix in the flour.
Finally add in the vanilla extract and milk and beat until smooth.
Now divide the mixture into the two tins, I use a ladle it helps to divide in equal amounts. Smooth over the mixture levelling it out.
Tip; Tap the tin on the counter top to ensure mixture fills any gaps and leaves an even surface
Place in the centre of the oven and bake for approx. 25 mins.
Tip: Try not to open the oven until you think its cooked otherwise you’ll get a sunken middle.
Take a moment to enjoy the wonderful smells filling your kitchen. Once you think it is ready place a skewer into the cake then gently remove it. If the skewer comes out clear, it’s ready if not leave for a few mins more.
Now take the cakes out and leave to cool for approx. 20 mins , leave on cooling rack to ensure air circulates and it cools evenly. Then turn the cake out of the tin and leave until completely cool.
Whilst waiting, prepare your fillings. For this one I used strawberry jam, double cream and fresh strawberries.
Once cool take the first sponge spread a layer of strawberry jam followed by a layer of whipping cream then laid strawberries on top.
Carefully place the 2nd sponge on top I usually place the 2 flat sides together leaving the slightly less level cake at the top.
Seive a little icing sugar on the top for decoration or if your wanting to be a little more indulgent try putting twirls of cream and strawberries on top.
Now make a nice pot of tea and share a lovely slice of cake with your family.
Please share the photos with me if you have a go at making this sponge. Have a lovely weekend. I will be back tomorrow to share with you my favourite cake flavours.