You know those rare moments when you eat something so good and warming that it instantly reminds you of home. Wherever you are, your heart just melts like hot golden syrup oozing off a warm waffle. Yeah, that’s what a Victoria Sponge does to me; and I’m pretty sure it does to a lot of my British readers too.
With my first mouthful of this ever familiar Victoria Sponge, my day became instantly brighter. This is such a simple and easy sponge, I really believe that anyone can make this. Just throw all the ingredients in a bowl and bam you have a cake. Ok there’s some baking involved but that’s easy too. And buttercream? No need to fuss with that, just whip some cream and bobs your uncle you have a filling. Victoria Sponges traditionally just have Jam in the middle but cream makes everything better so I highly suggest you dollop some in too.
I’m still to make the absolute perfect Victoria Sponge. This recipe is from Paul Hollywood’s How to bake cookbook. And I cannot explain to you how absolutely gorgeous his Victoria Sponge looks. I’m pretty sure that this photo was the main reason that swayed me to buy the book.
Honestly, if you’re thinking about going to the shop to buy this; you’ll be there, innocently glancing through the pages. Then… you turn the page and there’s this glorious cake that looks like angels have made it. You will then proceed to dash to the counter, chuck your money at the cashier and run out with your new baby.
Ingredients – Recipe from Paul Hollywood’s ‘How To Bake’
- 230g plain flour
- 4 tsp baking powder
- pinch of salt
- 230g caster sugar
- 230g unsalted butter, softened
- 4 medium eggs
- 150ml whipping cream
- 100g raspberry jam; or more if you fancy
- icing sugar to finish
Heat your oven to 180 degrees C. Line two 20 cm cake tins with baking paper and grease the sides with butter.
Put the flour, baking powder, salt, sugar, butter and eggs into a mixer and mix on low-speed until the ingredients are just combined. This can be done by hand or with an electric hand whisk too. Divide the mixture into the two tins and bake for 25-30 minutes depending on your oven. The cakes are done when they are golden in colour and are beginning to shrink from the sides of the tin. Take the sponges out of the cake to cool in their tins for a few minutes before turning out and leaving to cool completely.
To finish, keep the best sponge for the top and turn the other sponge upside down to make the base layer. Whip the cream until it forms soft peaks. Spread the jam onto the cake surface and then spread the whipped cream on top. Next place the second sponge directly on top of the cream and finish with a dusting of icing sugar.