Sunday, 10 December 2017


So we have moved into a new house! Exciting stuff but it does come with some issues such as getting used to a new oven. Baking can be such an exact science so it's very important to get accustomed with the workings of a new oven before working on more challenging bakes. For the first cake of our new home I went back to thee classic bake, the Victoria sponge. I'm pleased to report that our new oven is a gem and the sponges came out great so I spread one with jam and whipped cream before sandwiching them together for a little treat after dinner.

There isn't really much to talk about when it comes to a Victoria sponge. It's a baking staple that doesn't really need messing around with. What I will say is that if you really want to perfect this bake you should crack your eggs into a bowl and weigh them first and then use the same weight for your butter, caster sugar and flour. That's for proper accuracy but the weights and measures below work just as well and too be honest you won't really get that much of a difference if you do it the super duper proper way. No one needs any extra faff now do they

Recipe below will make a beautiful Victoria sponge for roughly 12 people. More or less depending on how big you cut your wedges of cake:

Victoria Sponge

225g Softened Butter
225g Golden Caster Sugar
1 Tsp Vanilla Extract
4 Medium Eggs
225g Self Raising Flour
1 Tsp Baking Powder
3 Tbsp Semi Skimmed Milk
3 Tbsp Strawberry Jam
150ml Double Cream
Icing Sugar To Finish

  1. Begin by greasing and lining two 20cm baking tins with grease proof paper and popping your oven on to 200 degrees (180 fan).
  2. Place the butter and golden caster sugar into a bowl and beat together until light and fluffy. Add in the vanilla extract and beat together for a few seconds before adding the eggs in one at a time, beating after each addition until well combined and adding a tbsp of the flour between each egg to stop the mixture from curdling.
  3. Add in the remaining flour with the baking powder and gently fold it through the mixture until just combined and you can see no streaks of flour in the batter. Add in the milk and continue to gently fold until the batter is well combined.
  4. Divide the batter between the two lined tins and then pop the tins into your oven (on the same shelf if possible) and bake for roughly 25 minutes until golden brown on top and and an inserted skewer comes out clean.
  5. Remove the cakes from the oven and leave to cool slightly before removing them from the tins and placing them upside down to cool completely on a wire rack so that the flat bottom of the cakes are facing up. 
  6. Spread the jam over one of the cakes making sure you leave a small gap from the edge before taking the double cream and whisking it in a bowl until it forms just stiff peaks. 
  7. Spread the cream over the jam (leaving a gap from the edge again!) before taking the second cake, flipping it over so the flat bottom is now facing down and carefully place it on top of the jam and cream topped cake. The weight of the cake will force the jam and cream to the edges but be careful in case you do have any spillages.
  8. Finish off with a dusting of icing sugar over the top.
There you have it! A beautiful Victoria sponge perfect for an afternoon treat with a cup of tea or as a dessert after dinner. Cut yourself a big wedge and admire the crumb of your sponge sandwiching together that gorgeous jam and cream filling before shoving it right in your face. The Victoria sponge is the ideal starter cake not just for new homes but for new bakers too! If you have never baked before then this is the perfect cake to start with. It's super simple but the results are bound to wow all your friends and family. That's why cakes like this become classics; everyone adores them and they are great for making at home. All hail the Victoria Sponge!

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