Victoria Sponge Cake
Guess who’s birthday it is? No, not mine but someone very close to my heart… yes, the giant man-baby. Aka. my partner, Daniel. I’m normally very organised when it comes to birthdays, I normally have a budget where I save X amount of money per month so I know I’ll have enough. I also usually buy the card and present(s) anywhere from a few months in advance to 2 weeks in advance, this year being the exception. I’m having another flare-up with my arthritis and it’s in my hands so driving is currently out of the question which means having the giant man-baby with me while I’m shopping. That’s not really enough of a surprise and he’s had the car each day this week helping a friend out so I’ve had to stay put.
Fortunately, he came home early today and my hands was also feeling good enough today that driving to the shops was an option. An option I took to buy him 2 crates of beer, some cider, and some new bits n’ bobs that men like. Of course, being a manly man, he wanted some moolah to buy parts for his other baby, his car. And being the best girlfriend evah, I did that too. Isn’t he a lucky puppy?
First thing I did this morning was decide what to bake for his special day. I know he loves the classic Victoria sponge cake, so I did that. I sat and watched while it baked as I wanted it to be perfect (I’m soppy, huh?) We haven’t been out together or anything today (Saturday night) but I’ve made sure he’s had a wonderful day and I love doing the little things that make him smile and be happy.
If you haven’t read our story on how we got together after unknowingly knowing each other since we were toddlers, check it out here (lucky no.7), it’s a good read.
If you’ve never tried the British classic Victoria sponge cake, you’re seriously missing out. It is a light and fluffy sponge sandwiched together with a flavoured conserve (or jam) of your choice with a generous dollop of sweetened whipped cream and a snowfall of icing (confectioners’) sugar.
Speaking of which, have you seen the new Whitworths Twist and Sprinkle icing sugar? It’s a regular sugar canister that has a sieve in the lid that you twist slowly for a light sprinkle or faster for a heavier dusting. I’ve used it on this Victoria sponge cake and I luuurvvvee it! I love that build up of the icing sugar on your lips when you eat this cake. I try not to lick my lips throughout and save the build up to the end. Something I’ve done since I was a child to save each morsel of goodness! See if you can resist!
Victoria Sponge Cake Recipe
Prep Time: 10 mins
Cook Time: 20-25 mins
Yield: 8in Cake
- 225g/8oz unsalted butter, softened
- 225g/8oz Whitworths granulated sugar
- 225g/8oz self-raising flour (or plain/all-purpose flour + 2 tsp baking powder)
- 2 tsp vanilla extract
- 4 eggs
- 3 tbsp strawberry conserve or jam
- 150ml double cream or whipping cream
- Whitworths Twist and Sprinkle icing sugar (confectioners’ sugar)
- Preheat the oven to 180℃/350℉/Gas Mark 4.
- Grease and flour 2 x 18cm/7inch cake tins
- Cream the butter and the sugar together in a bowl until pale and fluffy.
- Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
- Divide the mixture between the cake tins and gently spread out with a spatula.
- Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
- Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Adapted from BBC Food.
This is one of those classic nostalgic recipes that I’ve made again and again and still love it to this day.
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Disclosure: I’m working with Whitworths Sugar, whose www.whitworths-sugar.co.uk site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingS0S hash tag and @WhitworthsSugar.