Hello fellow bloggers,
So this weekend I have been baking 2 Victoria sponge cakes, and thought i'd give you all a little treat and share this ever so easy recipe that I use to make mine that have been passed down through my family for years.
|Apologies for the shocking quality, good old Blackberry photo!|
- 3 large eggs
- 8oz margarine ( I use Stork)
- 8oz self raising flour
- 8oz caster sugar
- couple of drops of vanilla essence
- icing sugar
- extra margarine for greasing and the butter cream
- Strawberry Jam
- Pre-heat the oven to 160c.
- Trace two circular baking tins on baking parchment, and using the excess baking parchment grease the baking tins with the margarine and then line with the two circle cut outs of parchment. Once they have been put into place grease the tins again and then dust with self raising flour, tapping out any extra when you are done.
- In a bowl cream together the sugar and the margarine.
- Mix in the eggs one by one, stirring thoroughly between each. I recommend breaking the egg into a cup before hand, as this makes it much easier just in case you do have any accidents with the egg shell when breaking.
- Now add a couple of drops of vanilla essence to the mixture.
- Sieve in the flour from a slight height, this will help make your sponge nice and light, and then mix in the flour carefully in figure of 8 motions.
- Make sure that your mixture is thoroughly mixed together and then spoon your mixture equally between the two circular cake tins, smoothing over with a spatula.
- Pop in the oven and bake for approximately 20-30mins. I would check your cake at about 15mins by gently inserting a knife into the centre of your cake and if it doesn't come out clean insert the cake back into the oven and bake for how much longer you seek necessary. I say this because I find that many ovens are very different, so be sure to keep a close eye upon your cake!!
- Once your cake is cooked take out and place on a cooling rack until cool to the touch.
- When your cake is cool you can gently remove it from the cake tins and peel off the baking parchment from the bottom.
- For the butter cream middle, using a tablespoon scoop out a spoonful of margarine and mix with some icing sugar. Mix until you believe it to be the right consistency, and taste. Be careful not to make it too runny as this will result in your middle slopping over the sides.
- For the top of the cake you can either dust lightly with icing sugar or decorate how you seek fit.
This recipe I also find good for making little cakes and is easily adaptable, for example add cocoa powder for a chocolate cake.
If anyone has any questions, or would like to link me up to a cake that they have made, or a recipe for me to try out, please feel free to do so.
Happy Baking Everyone!!