I’ve realised that I have never posted a recipe for a Victoria Sponge which seems odd as we bake one once a week at my house. This is the recipe my mum uses and not only is it really easy but it is probably the nicest sponge cake I have ever eaten. I hope you like it!
- 4 eggs.
- A single teaspoon of vanilla essence.
- 200g of self- raising flour.
- 25g cornflour.
- 225g of caster sugar.
- 225g butter. Make sure you have the left the butter out for a few hours to soften.
- Milk if required.
- 2 round cake tins.
- wooden spoon.
- wire baking rack.
- Weigh out the ingredients.
- Heat the oven to 180 degrees celsius.
- Grease and Line two round cake tins.
- Cream the caster sugar and butter together.
- Add the vanilla essence.
- Add an egg and mix in.
- Add a spoon of flour and mix in.
- Repeat six and seven until all the eggs are used up.
- Add the remaining flour and cornflour and fold into the cake mixture.
- Once everything is mixed together pour half of the mixture into each tin. If the mixture is too stiff you can add milk at this point.
- Bake for twenty-five minutes. The cake is cooked when you press the top and it bounces up again.
- Using a knife separate the cake edge from the tin.
- Push the cake out of the tin and leave to cool on a wire baking rack.
- Meanwhile make butter cream. See: Brilliant Butter Cream for further instructions on this.
- Once the cake has cooled spread jam on the flat side on one of the halves and buttercream on the flat side of the second cake.
- You can now decorate the cake as you wish. A simple dusting of sugar is often very pretty and stops the cake being too rich.
Top Tip: You can also use this mixture to make cupcakes.