Saturday, 7 May 2011

Classic Victoria Sponge

Apologies for not blogging in a while, naughty facebook has been distracting me. Over the next few days I plan to do a number of back catalogue postings.

Victoria Sponge cake is one of my favourite cakes and not the easiest to do well. I love the light but decadent taste sensation that results. However since I was treated to a Kitchen-aid mixer by my lovely husband, I have found that I can whip a cake in minutes. Filled with homemade jam, there is no better cake. My current recipe is taken from the “The Great British Book of Baking”, one of my favourite cook books currently, with the slight tweak that I tend to use a good quality margarine and of course home laid eggs from my hens.The margarine seems to give a lighter result to butter, but if you prefer butter, use that.

The mixture makes 2 cakes for a round sponge sandwich approx 8 inches in diameter

  • 175g softened butter or high quality margarine
  • 175g caster sugar
  • 3 eggs , free range
  • Vanilla extract / paste – approx 1 tsp
  • 175g Self raising flour - sifted
  • 1 scant tbsp milk ( not always required)
  • Jam for filling , whatever flavour your like or have to hand
  • Icing sugar for dusting

Optionally you could fill with cream and / or fruit if you wish to elevate this to even greater heights.

Firstly grease and bake line your cake tins, then pre heat your oven to 180 deg c / 350F / gas 4. Whisk the sugar and margarine / butter, until light and fluffy, this is much easier with a food mixer.Beat in the eggs and vanilla, if it looks like your mixture may split add a little flour to prevent this happening, then add the flour and gently combine. Some bakers recommend folding with a metal spoon, but I don’t seem to have any problems using the mixer to give the mixture its final mix. Add the milk if needed.

Place to mix into the tins, splitting the mixture evenly and spreading out across the tin, trying to leave a slight dimple towards the middle so the mixture will rise evenly.

Bake in your oven for approx 20-30 mins, it all depends on your oven, until golden, well risen and springs back when pressed. Cool in tin for a few mins before removing to a wire rack until cold. Fill your cake with jam and place other cake on top, dust with icing sugar and enjoy with a cup of tea.

1 comment:

Susan said...

Looks stunning, my most favourite cake in the world. x

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