Last week’s Great British Bake Off episode was Victorian week, I searched around various websites looking for something I could have a go at; considered this Classic Pound Cake and checked out these Victorian Cake Recipes but in the end I went for simple, a cake named for a Queen and decided to bake a really nice Victoria sponge for my work colleagues.
As Paul Hollywood would say, if you’re going to bake something basic, you need to do it really well. I’m happy to master the basics rather than make a game or pigeon pie thanks very much.
I love Mary Berry’s classic recipe because it’s just a chuck it all in one go method which can’t really go wrong and I’ve always had great results. One of my colleagues said to me “it was so light, it was like eating air”, well that means you can have 2 slices I say!
What you’ll need:
225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping
About 4 tbsp raspberry or strawberry jam
5oz butter, softened
10oz icing sugar, with a little for dusting
Flavouring if required (I used some vanilla essence)
What you do:
Pre-heat the oven to 180°c. Grease and line 2 x sandwich tins.
Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (basically, chuck all your ingredients in the bowl together).
Beat with an electric mixer for 2 minutes until smooth and then divide between the 2 tins equally.
Whilst the cake is cooling you can make the buttercream filling if you’d like some by combining the butter, icing sugar and any flavouring using the milk to bind as needed. Spread over the bottom layer of the cake. Spread your jam on top of the buttercream, and place the top sponge layer on top.
Till next time….