Sunday, 8 April 2012

Recipe: Indulgent Victoria sponge cake

For Easter Sunday I thought I'd make a bit of an effort. I don't bake very often, but today - because my sister and her fella were coming to visit - I decided to make a Victoria sandwich cake. I just don't do complicated recipes so this one seemed about right for a day when I was also making a roast dinner for everyone.

I looked at a couple of recipes, but in the end I had to go with a Nigella recipe because she specified self-raising flour and that was all I had, although I did make some small adjustments. I'm not always keen on Nigella's recipes because the results are a bit inconsistent from my experience, but this one was fine.

The best bit, cleaning out the bowl

Victoria Sponge
225g caster sugar
225g self raising flour
225g soft, unsalted butter
1 tsp vanilla extract
4 large eggs
3-4 tablespoons milk
2 x 21cm sandwich tins, buttered and lined on the base

My choice of filling: good quality strawberry jam.
Several fresh strawberries, double cream, and
icing sugar for the topping.

Cream the butter and sugar together until smooth. Add the vanilla extract and then the eggs, one at a time with a spoonful of the flour between each one. Fold in the rest of the flour and add the milk if the mixture seems a bit dry.

Pour the batter into the prepared tins and bake in a pre-heated gas mark 4/180°c for 25-30 mins until the cakes are beginning to come away at the edges and are springy to the touch on top. You can also check by inserting a cake tester (I use a cocktail stick) and if it comes out clean the cake is done.

Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely.

While I was waiting for the cakes to cool I hulled and sliced the strawberries and put them in a bowl with some caster sugar. I whipped the cream until thickened but not too stiff.

When cool put one layer on your plate (I like to use my Mum's old glass cakestand) spread on the jam and place a layer of the fruit on top. Pile the whipped cream into a thick layer and squidge the top layer of cake on top. Finish with a sprinkle of icing sugar.
Serves 8.

This was an easy recipe and the cake looked quite impressive so I'll be using this one again.