Even though Christmas is creeping ever nearer, and I haven’t even started thinking about presents (although my Christmas pud is made and sitting in the cellar), this recipe is great all year round and is (in my eyes) pretty foolproof and tends to behave itself. I like to fill it with whipped cream and strawberry jam, but you could equally make a buttercream or use a different flavoured jam – lemon curd works really well. It reminds me of summer days, which seem long ago and my birthday cakes.
My Best Victoria Sponge
225g/8oz self-raising flour
1/2 tsp baking powder
1 tsp vanilla extract
3 tbsp jam
350ml/12fl oz whipping/double cream
1/2 tsp vanilla extract
2x 8inch cake tins (lined/greased)
1) Preheat the oven to 190°C/170°C fan. Start off by creaming the butter and sugar ‘con brio’ as my flute teacher would say – to normal people, with vigour. When they are smooth and pale, add the eggs and mix thoroughly.
2) Add the flour and baking powder bit by bit to avoid a dusty face and clothing and mix so that the mixture is nice and silky. Finally mix in the vanilla extract.
3) Pour the mixture into the lined cake tins and bake for 30-35 minutes in the oven (a skewer should come out clean). Cool completely and take out of the tins.
4) Whip the cream with the vanilla extract until it forms soft peaks. Spread the jam over one cake and pile the clouds of cream on top. Gently spread (not quite to the edges) and sandwich the other cake on the top. Dust with a little icing sugar to finish and reminisce about summer picnics and pimms on the lawn.
This is yum with fresh fruit/berries and the cake recipe can easily be adapted to chocolate or coffee. I will be posting a coffee cake recipe shortly, but in the meantime try this sponge as it is simply delicious.