Hello everyone, hope you’re all well. We visited my nan on Sunday, in the hospital she’s currently recovering in after needing hip surgery due to the fall she had on Saturday the 30th of April (well my mum saw her as only one visitor per patient is allowed at any one time), but from what she told me and my family, as well as listening to the voice messages my nan has sent throughout the week, it’s probably a good job I didn’t go in the hospital itself as I would have said a lot of ‘choice’ words regarding the lack of care my nan has received and ignorance of her wishes. The hospital has caused a lot of distress and upset for my nan which is heartbreaking to hear as both my mum and I wish we could both be with her to take care of her the way she should be cared for and to make her smile. Before I ramble on any more about the incompetent hospital, let’s move on to today’s post…
Who doesn’t love a Victoria sandwich cake?! I know I do. No other cake can beat a really good Victoria Sponge. It is the quintessential British cake, named after Queen Victoria, who reportedly liked a slice with her afternoon tea. Not surprising as its crumb and rise ensure this cake doesn’t go dry around the edges but you are instead left with a light and airy texture that is oh so scrumptious! Comprised of two layers of buttery vanilla cake filled with jam and cream or buttercream, it is often baked as a birthday cake, for afternoon tea, or simply just because. A Victoria sponge cake is an absolute classic; simple, but elegant; and the perfect cake to enjoy with a pot of tea in the afternoon.
Victoria Sponge Cake
For the Sponge:
- 200g Golden Caster Sugar
- 200g Unsalted Butter, (Room Temp)
- 4 Eggs, (Room Temp)
- 200g Self Raising Flour
- 1 tsp Baking Powder
- 2 tbsp Milk
- 1 tsp Vanilla Extract, (Optional)
- 1/4 tsp Salt
For the Filling:
- 100g Unsalted Butter, (Room Temp)
- 140g Icing Sugar
- 1/2 tsp Vanilla Extract, (Optional)
- 300g Strawberry Jam
- Icing Sugar for Dusting
To Make The Sponge:
Grease the base and sides/line the base of the two sandwich tins and preheat your oven to 190°C/Fan 170°C.
Put all the sponge ingredients into an electric stand mixer and beat until just blended.
Divide the batter between the two sandwich tins and bake on the lower shelf in the preheated oven for 15-20 mins until a skewer inserted in the middle comes out clean.
When cool enough to handle, remove the cakes from the tins, peel off the baking paper, and place them on a cooling rack to cool completely before decorating.
To Make the Filling:
Weigh the butter, icing sugar, and vanilla extract (optional) into an electric stand mixer. Beat on slow until the icing sugar has dissolved then beat on high for a couple of minutes until light and smooth.
Place the jam into a small bowl and mix with a spoon to loosen.
If your cakes have domed at all, level them out with a sharp knife. Then place one of the sponge layers onto a serving plate or cake stand.
Spread the buttercream evenly over the top then smooth over the jam.
Turn the remaining sponge layer upside down then place it on the top of the cake. (This gives you a nice flat top.)
Dust generously with icing sugar before slicing and serving.
If you feel like adapting the recipe you can add different flavors like fresh lemon, lime, or orange zest or fold through some fresh/frozen berries or even some chocolate chips into the cake batter before baking – there are so many derivatives of this basic sponge cake recipe. However you decide to decorate this cake, I hope you enjoy baking (and eating) it as much as my family and I do!
Thank you for visiting my blog and reading today’s post, I hope you all enjoy the rest of the week, and I will see you next week!