Becky Bakewell

Be happy, eat cake!

Classic Victoria Sponge Cake

Okay, so I noticed that there have been way too many cupcakes going up on the blog and thought it was about time to make a proper cake! The first one on the blog so far and a classic!

This is the first cake I ever mastered after coming across it online somewhere a few years ago.

It’s really simple to make, and easy to remember off the top of your head because all the main ingredients are in equal amounts! That keeps things straight forward when you want to re-calculate the recipe to make more or less mixture.

When coming up with completely new recipes I often start with this as a guide when figuring out how to make it work.

Like most cakes, you could make either a buttercream filling or a cream cheese filling (pictured). Everyone has their preference so below you will find the details for both options!

Ingredients

220g self raising flour
220g butter (room temp)
220g caster sugar
4 medium size eggs
teaspoon baking powder
tablespoon vanilla extract
(little bit of icing sugar or caster sugar for dusting)

Filling Ingredients

75g butter
150g icing sugar
teaspoon vanilla extract
Strawberry or raspberry jam

Method

1. Grease two 20cm round cake tins and preheat oven to 180 degrees Celsius

2. In a large bowl, whisk the room temperature butter until creamy. Then sift in the caster sugar and continue to whisk in until fully incorporated

3. Add the vanilla extract, then whisk in the eggs one at a time (with a tablespoon of sieved flour if needed to prevent curdling), and repeat with each egg

4. Sift in the rest of the flour and gently fold in with a spoon, until there are no floury streaks

5. Pour the mixture evenly between the two pans and bake for 20 minutes

6. Check that the centre is cooked and leave to cool for a few minutes before turning out onto a wire rack

7. When the cakes are completely cooled down, decide which tier is going to be on top – whichever looks better!

8. Dollop the buttercream onto the top of the less attractive cake, and spread evenly.

9. Turn the top tier (the better looking cake) upside down onto a clean, dry tea-towel, and gently spread the jam on the bottom of the other cake. Place it jam-side-down on top of the creamy tier!

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One comment on “Classic Victoria Sponge Cake

  1. Pingback: Victoria Sponge Cake | the sand between my toes

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This entry was posted on June 17, 2012 by in Cakes and tagged , , , , , , .
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