Victoria Sponge Cake
Summary: I remember my first year of high school, home economics class. It was an almost total waste of time, but the did teach one thing that I found useful, a classic recipe, the Victoria Sponge Cake. This is the definitive cake from which all others are measured. It’s quite simple to make but produces beautifully delicate, light and airy cakes that are a pleasure to eat.
Ingredients
The eggs, sugar, butter and flour should be in equal quantities. The exact amount depends on the size of your eggs.
- 3 Eggs
- Self Raising Flour
- Butter
- Sugar
- 1 pod of vanilla or 1/4 tea spoon of vanilla essence.
Instructions
Start by taking the butter out of the fridge and letting it warm to room temperature for an hour or so. Weigh your eggs (inc shell). Measure the same weight again each of flour, sugar and butter. Crack your eggs into a small bowl and mix with a fork. Also put your oven on at gas mark 4 (180C) to preheat. The preheating the oven is important.
Now place your butter and sugar into a large bowl and mix vigorously. If you have an electric whisk, you can use this. It is at this stage that you are adding the air to the mix that will later make your cake light and soft so mix well. Now add the eggs a little at a time. Then follow with the flour. Be careful not to over whisk now as you could knock the air out again now that the mix is more liquid.
This quantity will make two 6 inch cakes that you will later sandwich together. If you have a large enough oven, you can cook both at the same time, however, I usually cook them one after the other. Spoon half you mix into a greased cake tin and smooth out. Place into the oven at 180C or gas mark 5 for 15 to 20 minutes.
To test that the cake is ready, insert a wooden tooth pick into the centre of the cake. If it comes out clean, the cake is ready. Allow the cake to cool slightly before removing from the time. Place onto a wire rack to cool fully. Clean your tin and repeat with the other half of the mixture to get your second cake layer.
There are many options for dressing the cake. I like to sandwich the two cakes together. I choose one or the sponges. Whichever is the flattest, and I cut the top crust off to make it level. Now spoon some jam on to the sponge. Also jam the bottom of the other sponge ready to go on top. If in season, I’ll chop some fresh strawberries or other fruit onto the lower sponge and add some whipped cream, though you don’t have to. Then place the top sponge on to the lower. Dust the top with a little icing sugar or glazing or even more cream and strawberries if you like.
Variations
You can make small fairy cakes in small cake tins if you like using the same cake mix. Remember to reduce the cooking time slightly as the small cakes will be ready faster.
If you don’t have self raising flour, use plain flour and add a level teaspoon of baking powder or baking soda.
Preparation time: 60 min
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: English
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