Dec 13 2020

How to make a majestic Victoria Sponge Cake

Category: MiscellaneousIuliana @ 1:53

I love to cook, and my friends say I do it quite well. I owe it all to my mom. She wasn’t perfect, but she knew how to motivate me to learn. Her main goal has been to turn me and my sister into perfect wives and because of her simple life, she thought that meant keeping an exemplary house. An important part of keeping a house is cooking and what can I say, I excel at it.

A month or so ago, I have found myself in a small coffee shop for the first time since March. Although I wasn’t hungry and I definitely had tea at home, I ordered myself a tea and a piece of Victoria Sponge Cake, just to celebrate the occasion. And I really, really liked the cake and decided to make it myself soon.

It is now the 3rd time I made this cake, I have ordered myself special cake tins for it and I still love the cake, so much I have to stop myself from eating more than a portion a day. So, here I am, giving you the recipe and instructions for the most epic Victoria Sponge Cake. You know… just so we can get fat together. :D

These are the ingredients you need:

  • 200g salted butter(I recommend Lurpak), softened, plus extra for greasing
  • 150g golden granulated sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour (look for the one especially marketed as being for cakes)
  • about 6 tbsp raspberry jam
  • 250ml double cream(or heavy cream), whipped

I manage to have the cake in the oven in about 5 minutes, because I use a 1L blender to prepare the batter. I recommend this to you too.

Step one: melt a few spoons of butter. Butter is important, too little, the blender will block. Too much and the cake will be too humid and fragile. On your scale put a recipient and regulate the scale to ignore its weight. Melt the butter until liquid, but do not let it get too hot. Put the butter into the recipient on the scale and stop when it shows 200g.

Step two: Get the blender. Put the butter in, add the sugar and the vanilla extract and blend until the sugar melts. While the blender does its thing, add the eggs one by one. Then add the flour, one spoon at the time. If the batter is too thick, you put too little butter – I warned you. If there is some flour left on top of your batter (shouldn’t be much though), but the batter is quite liquid, stop the blender, give it a stir with a spoon. And then start the blender again for a few seconds.

Step 3: Prepare the tins. Grease the tins with butter. To keep the cake from sticking to your tins, throw some coconut flakes and spread them on all the baking surface. Coconut flakes are very good at keeping any butter from sticking to tins and the bonus is, when baked they are very tasty too. No idea why people still use baking paper if you ask me.

Step 4: Bake the cakes. Divide the batter in two to fill each tin and throw them in the oven. It should take at least 20 minutes (depending on your oven) for them to turn golden brown and start to smell delicious. The cakes should spring back when gently pushed in the middle. (The ones in the images are mine from today.)

Step 5: Cool the cakes. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Step 6: Prepare the cream. Beat the double cream with a whisk and 2 spoons of sugar and vanilla extract until the sugar melts and the cream becomes solid.

Step 7: Assemble the cake. Spread about 6 tbsp raspberry jam onto one cake and top with the whipped cream. Sandwich the cakes together and dust with icing sugar. Or, if you have cream left, cover with cream and decorate with raspberries.

The combination of sweet-sour jam with cream and melting-in-your-mouth sponge is addictive. Also, because it is so easy to make, you might find yourself making this cake quite a few times before you get bored of it. I haven’t yet. I’ll let you know when I do.

Some people make sourdough bread, some people make kombucha… I bake cakes. And eat then. and share them with my friends. If you have a recipe you think I should try, leave it in the comments section.

Stay safe, stay happy!


Leave a Reply