Classic Victoria Sponge Cake Recipe.

Ah God this month has completely run away with me and so I’ve basically failed to do any of the things on my June list. Well, I did make the Ginger Bread but it was a total disaster and had to be thrown out and just couldn’t get time to make much else – hate a bad baking month.
This month has been so hectic for a couple of reasons; the first one being I LEFT MY JOB and the second one being I MOVED BACK TO IRELAND! A huge heap of change and it’s still all so new so will take me a little while to settle back and get into a new routine.
I’ll try and write a bit more on why I decided it was the right time to come back next week but for now just want to share one bake that did go well this month: Victoria Sponge. One of my favourite people at my work was a lady called Debbie. We just got on really well and always managed to have a laugh together so I was really sad to say goodbye to her. Her husband loves a Victoria Sponge and I’m sad to say it took me 2 years to get one to him!The month was so manic I actually baked this one at 5am last Thursday. I always use equal measures in my sponge cake recipes and never stray from it. All Victoria Sponge cakes are so similar, though some do use milk I choose not to. This one is filled with a whole pot of seedless raspberry jam – just look at it oozing out of the cake 🙂

 

 

Right, you need:
200g softened butter
200g self raising flour
200g caster sugar
4 large eggs
1 1/2 tsp baking powder
1 pot of seedless raspberry jam
Grab your sandwich tins and line them up.
Preheat the oven to 190 degrees.
Cream the butter and sugar together until really light and fluffy – don’t rush this!
Add your eggs one at a time and beat well in between.
Sieve your flour and baking powder making sure to mix it in properly. No lumps.
Divide into the two cake tins and use the back of a spoon to smooth the top. Bang the tin on the counter to ensure the mixture is flat.
Bake on the same shelf for 20 minutes until golden brown. The cake should bounce back if you press on it with your finger.
Turn out and allow to cool completely.
Gently heat your jam to loosen it slightly. Spoon on the entire pot and sandwich the cakes together.
Decoration – for this cake, I simply sprinkled caster sugar across the top and used a knife to make the squares. Simple but still cute.
I know a lot of people who hate sponge cakes (dry experiences!) but you can’t deny how pretty and inviting they look with jam oozing out of the sides.

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