Spring and royal celebrations call for classic British bakes and snacks, and I love whipping up this simple Victoria sponge which goes down a treat with a cup of tea!
This is my family’s favourite cake, a classic Victoria sponge adapted from Delia Smith’s all-in-one sponge recipe. Rather than add all the ingredients together as Delia, does I prefer to take a tiny bit of extra time as below because the Kate is definitely all the lighter and airier for it.
- 175g self raising flour, sifted
- 3 large eggs
- 1 teaspoon baking powder
- 175g soft margarine or butter, at room temperature
- 175g of caster sugar
- 3-4 drops pure vanilla essence
- One tub of double cream
- Jam of your choice, my favourite is raspberry
- Sifted icing sugar
- Preheat the oven to gas mark three, 325°F, 170° C.
- Take to 20 cm sponge, tins, lightly greased and lined with greaseproof paper.
- Take a large roomy mixing bowl and mix together, the butter, or margarine and the sugar with a hand held electric whisk (or whatever gadget you use for baking) until it’s a pale creamy consistency.
- In another bowl, sift the flour and baking powder into it, holding the sieve high to give the flour a good airing.
- In another bowl or jug, whisk your eggs with a fork and add the vanilla extract.
- Take your bowl with the margarine and sugar mix, and add a quarter of the flour and baking powder mix and whisk until combined then add a quarter of the egg mixture and continue this until everything is well combined
- If the mixture doesn’t drop of a wooden spoon easily when tapped on the side of the bowl, add one or 2 teaspoons of tap, one water and whisk again.
- Now divide the mixture between the two prepared tins level off and bake on the centre shelf of the oven for 30 minutes then test with a clean cocktail stick if it comes out clean it’s ready. I test mine after about 25 minutes and keep checking every few minutes or so as different oven temperatures will cook cakes more or less quickly. This last 10 minutes as a crucial time don’t go off and do something else. Keep checking!
- Tip if the cake is starting to brown at the edges, but isn’t cooked in the middle take some tinfoil or baking parchment, cut a big hole in the middle and carefully place it over the tin in the oven. This way the edges will stop browning.
- When the cakes are cooked, some people like to leave them in the tin only for 30 seconds, while I leave mine in the tins until they’re ready to sandwich together. Loosen the edges with a pallet, knife and carefully turn the cakes out onto a wire cooling rack, carefully peel off the paper when the cakes are completely cool, sandwich them together with the jam and fresh cream and dust the top with icing sugar.