Victoria Sponge

Hey Joe

Got a bit of an issue… you don’t have any weighing scales. Hahah. Hmmmm we managed to get a month into a baking blog without either of us seeing that this is an issue. You must have found ‘ingredients’ a thrilling read. I’ve put mug measurements for this recipe so you can make it without guessing. Use a regular size mug as the measuring cup. There’s also the proper measurements for our readers (mum, dad – that’s you).

There’s a lot to celebrate this week. It was Dad’s birthday, Sue’s birthday AND you announced the publication of your second poetry collection (!!!!!). All things to celebrate with cake. So I made a Victoria Sponge. I was going to write something really profound about the victoria sponge, about how it’s a classic and an absolute banger and how putting all the ingredients for this cake in a bowl and whizzing it up doesn’t do the cake justice, but I’m not going to lie, I’m not feeling the writing thing today. I’ll let the pics do the talking.

Ingredients – Joe’s Fav Part

The Sponge

175g unsalted butter, softened (use the measurements on the packet)
160g caster sugar (1/3 of a mug)
175g plain flour (1 level mug)
Pinch of salt
1 1/2 teaspoons baking powder
3 eggs
1 teaspoon vanilla extract
50ml milk (2 tablespoons)

The Filling

180ml double cream (use as much as you want)
1 tablespoon icing sugar
2 tablespoons strawberry jam

Variations: you can sandwich the two layers with vanilla buttercream instead of whipped cream. Use 100g softened butter, 160g icing sugar, 1 teaspoon of vanilla extract and a pinch of salt. Beat together until light and fluffy.

Variations: you can bake the sponge in two halves, divide the mixture between two tins and bake for 20-25 mins at 180.

Method

Pre-heat the oven to 180. Line your tin with greaseproof paper or butter and a light dusting of flour.

Cream together the butter and sugar until the mixture becomes lighter in colour and fluffy. An electric mixer/hand mixer is easier but you can use a wooden spoon. Add your vanilla extract and salt and cream for a further minute. The more you cream the butter at this stage, the better.

This is what creamed butter and sugar looks like

Measure out your flour and set aside. One by one add your eggs and a tablespoon of flour to stop the mixture curdling, which stops the cake rising. Beat in the egg really well between each addition – it will give you a lighter texture of cake. You want the mixture to look smooth and glossy.

Add in the rest of the flour, baking powder and milk. Use a spatula or metal spoon to fold the mixture together until everything is incorporated. The less mixing you do here the better, you don’t want to knock out all the air you put into the cake batter so far.

Visual At ‘Before You Fold’. Very poetic.

Visual Art ‘After You Fold’. Very poetic again!

Pour the cake batter into your tin and bake for 45 mins or until light golden and a skewer inserted into the cake comes out clean. The top of the cake won’t spring back if you press it when out the oven, this is just because it’s an airy batter and because of the addition of milk – it’s a good sign!

(You don’t have to bake the cake in two tins)

Leave the cake to cool completely. Whip up the cream and icing sugar until it can be scooped onto a spoon and hold its shape. Cut the cake in two, spread jam and cream all over one half, bringing it right to the edges of the cake. Place the top on the cake and then eat it!