Victoria Sponge

Yesterday morning I baked a cake. I gave in to a terrific urge to make a proper, grown-up Cakey type cake as opposed to the child-orientated buns/cookies/flapjack that I usually bake. I love it when this sort of baking desire strikes, cos it's usually a fairly easy desire to fulfill, and the satisfaction rate is beautifully High. 

The object of my desire yesterday was Victoria Sponge. Nothing else would do. It absolutely, completely, totally had to be this exact cake. Now I'm not sure, but I honestly don't think I've ever made a Victoria Sponge before, excepting maybe at school in cookery class. Although it's a very traditional, classic English cake, it has a reputation for being a little bit tricksy to get right. In fact I think it's entirely possible to make a very bad Victoria sponge (too heavy, too dry, burnt around the edges, uncooked and sunken in the middle etc etc), and not at all easy to achieve the light, airy, moist and golden Object of my Desire. But I took on the challenge and gave it a go anyways.

This is my recipe, adapted from my old never-fail bun recipe::

150g caster sugar, creamed with 150g margarine.

2 beaten eggs with a tsp vanilla essence and a splash of hot water. Whizz it all up furiously until light and fluffy.

150g self raising flour, folded in gently.

Divide mixture between 2 well greased or lined 8" tins, and bake at 180/350/gas 4 for 30mins until risen and lightly golden. The cakes should be slightly springy to the touch.

Turn out of the tins very carefully (my tins have a loose bottom which is very handy for this) and leave to cool completely on a wire rack.

For the filling I made butter cream icing (50g unsalted butter creamed with 100g icing sugar) and added a good spreading of strawberry jam. Sandwich it all together and dust the top lightly with icing sugar.

The resulting cake was quite honestly incredible.

In-CRED-ible.

It was light, oh it was so-so-so light. It was moist and fluffy and sweet and just absolutely scrummy. It looked lovely on my cake stand, all sugar dusty on top with butter cream and jam oozing out from the middle. But truthfully the look of it was nothing compared to the experience of stuffing it sweetly into my mouth.

Incredible I tell you.

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Comments

[CANDICE]

I love love your blogs and keep coming on to see what you've been up to. Thank you for sharing. Beautiful words and photos.
You are inspiring.
Candicex

[Kate]

I can do excellent victoria sponge too Lucy. Yep, every time a winner. Unfortunately what I can't do is to get my sewn in ends on my ripple scarf (rico baby cotton)to look neat. They're all shreddy and lumpy and sticky outy. Aaaargh, the frustration! Any hints or tips? Your blankets always look beautifully finished.

[louise]

it does look good... I wish I had more time and inclination to bake! Having a wheat intolerant other half doesn't help though, I haven't mastered the whole gluten free baking thing yet!

[sam]

Ooh one of my favourites,that looks so scrummy, i feel a baking urge comming on.
Have a lovely evening :)
Mantha xx

[caroline]

looks delicious, i want some right now!

[Reality Jayne]

Oh....A24.....YUM!!!!
Looks DEEEELISH

[fee@chippernelly]

I need no convincing - that has actually made the juices in my mouth start!
good work
fee x

[Donna]

lovely pictures and it looks like a yummy cake.

[Nicki]

Looks delicious and is a whopper for a two-egg mix! Y-um.

Your blog makes me feel so homely and always cheers me up.

Nicki x

[Annie]

Looks lovely!

I haven't made one since the one I made at school either.

Thanks for sharing the recipe.

[Jackie]

Victoria Sponge is my very favourite kind of cake ~ it looks absolutely delicious :O)cc

[Sheryl]

Yumm.y yum yum yum yummy yum yum. Dang....I'm on a diet:( looks lovely though Lucy!

[Pattygloria]

Dear Amiga Lucy,
That cake looks delicious/delicioso! Sunday baking is a great idea. I was thinking of cinnamon rolls, but I'm going to make a chocolate cake and vanilla. Thanks for sharing the recipe.
Take care! Hasta pronto,
Gloria x

[sue]

my ABSOLUTELY favourite cake and that looks tremendously scrummy... I am only disappointed that you didnt invite me for tea!! luv it!!

[Elaine]

yum yum, and just when I am trying to convince myself that I should only do 'Healthy' baking with lots of seeds and nuts this month!

[Stocki]

Lucy I have tried MANY times and NEVER made a cake by hand and made it rise! I have a chocolate banana cake recipe that is made is the blender and that does rise...I shall try your recipe and promise to show you the results! :)x

[Kashi Griffith]

Yummy, I stopped myself from cake ingredients at the grocery this morning. I got stuff for brownies. I like them but can say no. I can't say no to a cake like you baked. That is the only way I can be good. Otherwise, everyone has a slice and I keep eating cake. Lol.

[Helen]

I think I am the same as you - I don't think I have cooked a sponge except for at school in Home Economics! And I seem to recall that the recipe was a little heavy on the bicarb soda, pretty yuk really. I make cakes all the time, but mostly banana cakes or chocolate. Maybe I should give the old sponge another try!
xXx Helen

[Jayne]

I love the look of the cake, and your photography is brilliant. I feel hungry now!

[tracy]

Oh Lucy, That cake looks ace ,yummy scrummy in your tummy .Unfortunatley cake is out of bounds for me now as back on S. W.

see you Monday love Tracy x

[Sandy]

Simply divine!

[Ana Reyes]

Oh Lucy I've never baked this before but I'm going to give it a try. Once again. Taking care of my elder parents who are "head over heels" with pastry etc. They are going to love this. Thanks for sharing... Again...

[sandyteje]

Hello , I from Venezuela , so cute your works in crochet , I love Knife , my English no is very good but I try write in this idiom ... Your Cake look delicius ;)

[Susiewoosie]

Uhhhhh. Victoria Sponge.... Mmmmmm. No more Cakey Bakey for me until I have lost the Chrimble pounds though! Shall just have to imagine. Your pics help (or should I say, don't help)!

[Ann]

Yummy! A cake I love to bake too - soft margarine makes this the perfect spur-of-the-moment recipe in cold winter kitchens! ;o)