The classic: Victoria sponge.

Hello there! Its been a while hasn’t it. I’ve been so busy carving out this new life, I’ve not really been very present over here… or on the internet in general. However, last week, I just had the urge to bake, to shoot, to create a lovely new little recipe post. So here we are. I was asked by my Step-mum a few months back to make her a Victoria sponge, I promised her I would at some point, though life’s general craziness always got in the way. Last week however, I turned up on her doorstep with a lovely big slab of the British classic. Its so easy to see why its such a classic. A simple fluffy sponge sandwich with a creamy buttercream and lashings of sweet strawberry jam. Delish! Its a must for any warm summers afternoon. Anyway, I know there are trillions of these recipes online, but this is mine, a failsafe method.

 

So, here’s what you’ll need.

For the sponge-

250g self raising flour,

250g caster sugar,

250g softened butter,

4 eggs,

2 tablespoons of milk,

1 teaspoon of baking powder,

splash of vanilla extract.

For the buttercream-

140g softened butter,

280g icing sugar,

1-2 tablespoon milk,

splash of vanilla extract.

You’ll also need-

2\3 jar of jam – I’ve gone for the classic strawberry.

2 cake tins.

 

 

And here’s how you make it, 

 

First up, time to make the sponge cakes. Preheat your oven to 200-180 (fan) and then pop your softened butter and caster sugar into a bowl, whisk until creamed together.

Second, add your eggs and whisk.

 

Then slowly add your flour, a little at a time, mix then add more, repeat until you’ve used up all your flour.

 

Next up, add your baking powder, a splash of vanilla and you’ll probably notice that your mixture is looking a little thick, so put in your tablespoons of milk to loosen up a little.

Butter and line your cake tins before spreading your sponge mixture equally between the two.

 

Place your tins, on the middle shelf, for around 35-40 minutes, or until your cake has risen, is golden and is cooked in the centre – using the squewer method is the perfect way to test.

So, as your cake is cooking, its time to make up the butter cream – which is SO simple! First up give your butter a good whisk up, just to fluff it up a little.

Then add 1/2 of your icing sugar, its a good idea when beginning to mix these together to start of on a slow setting (if using an electric whisk.) or you will definitely end up suffocating in a cloud of icing sugar.

 

Once you’ve combined that, add the rest of your icing sugar a tablespoon full at a time – again no a low setting. until you’ve used all of your icing sugar.

Next add your milk and vanilla, again just to loosen it up again.

Finally pop your bowl of butter cream in the fridge until about 10 minutes before you’ll be using it.

 

Putting together your cake is so simple. A little tip I like to use for any two layered cake, is to tip out the cake whilst its still warm, have it laid upside down (so the raised side flat) and leave to cool completely. This flattens the top and saves you having to cut off the top of the cake to make it flat.

 

Anyway, Once your cake has cooled completely (this is a MUST! Warm cake will destroy your buttercream!) you can now add your filling. Simply lay one cake down on your cake stand, and spoon on the buttercream nice and thickly.

 

Do the same for the Jam side.

 

Now, very carefully, pick the jam side up and place on top of the buttercream. Give it a gentle squash, pushing all of that lovely jam and cream filling to the edges.

 

This last part is completely optional, but I like a simple decoration on a Victoria sponge. A gentle dusting of Icing sugar is all thats needed. But to pretty it up a little, I like to use cookie cutters on top of the cake, dust over the icing sugar, remove the cookie cutters and voila! A pretty pattern.

 

So. Thats it, a very simple classic Victoria sponge. all done.

 

All thats left to do, is cut a slice….

 

And make a cup of tea….

 

How very British.

Robyn,

The little woman pretends.

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