When most people think Cake, they think of the most simple and perfect cake of them all “The Victoria Sponge”. Being filled with joy at the thought of it, these same people are filled with dread when having to make one.
Fear no more my lovely friends! I have a recipe for The Perfect Vitoria Sponge, that has never failed me and served me well. This simple base recipe can be used for 1 sandwich cake, or 12 cupcakes. It can be changed a touch to make different flavours. Flavour combinations and changes are for another day, but for now, lets get down to basics of a perfect classic.
Im sure you have noticed, I haven’t included measurements for the sponge recipient. The best way to get a light and fluffy sponge, is to weigh your eggs, and match the weight of the other ingredients to them. So, if your eggs weigh 100g, you need 100g each of flour, sugar and butter.
So, lets get baking:
Firstly turn on your oven and put it on maximum heat. This will make it nice and hot and give you a good rise.
Weigh your eggs to get your measurements, and measure out the other ingredients so they are easily accessible.
Beat together you butter and sugar until they are light in colour and texture.
Lightly beat 1 of the eggs into the butter mixture, quickly follow this by sieving in a 3rd of the flour. This will stop the mix from splitting and looking like cottage cheese.
Repeat this step until all the eggs and flour are absorbed.
Slowly fold in the vanilla.
If at this stage your mix looks split or over beaten, add in a some more flour, a tablespoon at a time, to even the mixture out.
Split the cake mixture between the 2 lined sandwich tins.
Put your tins in the oven and drop it down to 180c and bake for 25 minutes.
As all ovens vary, check the cake at 20 minutes. If it is springy to the touch, a beautiful golden colour and if you push a sharp knife into it and it comes out clean, fab your done!
If you think it needs a little more time, leave it in and check in 5 minute intervals.
TIP: if your edges are starting to darken, take the cakes out of the oven and cover the tops in a little foil. This will allow the cake to cook, but not burn and end up looking like a biscuit.
Once you sponge is done, take it out of the oven to cool in its tins for 5 mins.
After that time, remove them from their tins and leave them to cool on a wire rack.
Whilst they are looking all tempting and yummy, prepare your filling.
Before we get started, wash the bowl you used for the sponge mix thoroughly in hot water and dry it quickly. Once dry, add the butter to the bowl immediately, as the heat will help melt the butter and will make it easier to work with.
Add in the Icing Sugar slowly a tablespoon at a time, mixing well in between. You will not need the full box of icing sugar. Butter can be so unpredictable, and can absorb different amounts of sugar.
Once you have reached your desired texture, add one move spoon of icing sugar to ensure that the texture remains the stiffness you like. I like to make sure that the mixture is stiff peaks.
In the small mixing bowl, stir the jam, just to loosen it up, and make it easier to spread on the sponge.
By this point, your sponges will be cool enough to remove from the paper. If they still feel a little warm, make a cup of tea and leave them for a little bit longer.
From your beautiful sponges, pick the prettier one and keep it to one side for the top of the cake.
On the other sponge, spread your butter cream, and place it on your service plate. If there is any buttercream left, you can keep it in the fridge for 2-3 days in an airtight container.
Turn your pretty sponge over and spread the jam of the flat side.
Now this is done, sandwich the jam side and the buttercream together.
At this point, it is perfect to serve straight away, however, for an added something with not a lot of effort needed, sieve a little icing sugar over the top. You can make it super fancy by placing a piece of lace over the cake before you sieve the sugar. Once you have done this, remove the lace and you will have a design left behind.
This can will keep for 2-3 days in the fridge, if you don’t get to eat it all first.
I hope you enjoyed our baking session. In the next few weeks I will be showing different things you can do with this one recipe to build an impressive baking repatriate.