After a long time, dear friends, I’m finally back into trying out new British baking recipes – and there are few as famous as this one, and also few that are easier to do than this one: the good old-fashioned Victoria sponge cake. Basically, all you need for this most renowned of English teatime treats is two baking tins of the same size, and the usual suspects of baking ingredients, namely:
225g flour, 3tsp baking powder, 225g sugar, 50g icing sugar, 4 eggs, 225g butter, 100g jam (raspberry or strawberry).
First, take the butter out of the fridge 30-60 minutes before starting to bake; it’s got to be at room temperature, otherwise the bits will start flying all around you when you start stirring. Oil two medium-sized (7-8 inches/18-20 cm) round baking tins (spring clip = spring form tins will make it even easier); pre-heat the oven to 180°C.
Put the eggs, the sugar, the flour, baking powder and butter (cut into slices) into a big bowl and stir with a hand mixer (or cooking spoon). Distribute the mixture evenly in the two baking tins and bake for 25 minutes.
Take the cakes out of the tins and spread the jam on one of them; put the other cake on top and sprinkle icing sugar over it.
By the way, if you want to add an extra bit of flavour and sweetness, you can also top the jam filling on the first half of the cake with some custard or whipped cream.
A lovely way to spoil yourself and your loved one/s with a simple home-made cake!
Roberta Franklin 