If you have been following my blog for a little while you will be aware that I like cake. Actually scrap that. I love cake. I really enjoy baking but there is one bake I have spent years trying to master. The frigging Basic Victoria Sponge. I’ve no clue has to why I have never been able to make one rise AND taste great but I haven’t until now!!!!! Making a Victoria Sponge rise is on my 24 before 24 list so I am soooo pleased to have crossed off another thing!!! This is the final recipe I used to make the cake rise. It’s been tweaked so many times.
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- Heat your oven to 190C/fan 170C/gas mark 5. Grease up two sandwich tins and line with non-stick baking paper. This is a job I really dislike to do.
- In a large bowl, beat the sugar and butter together. Then slowly mix in one part flour ( add the baking powder to the flour) and one part egg. Continue this until all the flour and egg has been mixed in. Mix in the vanilla extract and milk. The key is to be patient and take your time.
- Divide the mixture between the tins, smoothing down the surface with the back of a spoon.
- Bake for about 20 minutes until it’s all golden and cake looking. Also a good sign if the cake springs back up when it’s pressed down.
- Put onto a cooling rack and leave to cool completely before adding your filling. I spread one sponge with jam then on the other sponge put marshamallow Fluff on one side and the other half had whipped cream with a little icing sugar added to it. I have a fussy child that doesn’t like cream hence the Fluff; works really well though!