My Award winning Victoria Sponge is not only easy to make, but master this and it can be the sponge base for many cakes. Like Coffee and Walnut, chocolate. This beautifully soft, moist cake is one of my favourites, especially with afternoon tea. It has a great taste of vanilla running through it, you just have to try it!
Ingredients:
225g Organic Self Raising Flour (sifted twice)
225g Golden Caster Sugar (I store mine with 2 Vanilla Pods in the jar, to give it extra taste)
225g Stork with Butter
4 Organic med Free Range Eggs
2 tsps of good quality Vanilla Seed Paste
Buttercream Icing:
500g Icing Sugar (sifted)
250g Good Cornish Farm Butter
2tsp Vanilla Seed Paste
Homemade Raspberry Jam (recipe on my site) or a good quality shop bought will do fine
Method:
Preheat oven 180c, grease and line two 8″ round cake tins.
1. In a large bowl, beat the sugar and the butter until light and fluffy. Add the eggs mixing one at a time, then add the vanilla seed paste.
2. Sift the flour from a height twice to get plenty of air in and incorporate the mixture. Slowly mix together making sure all the flour has been incorporated. At this stage it is very important not over mix the batter. The consistency of the mixture should easily drop off the end of the spoon.
3. Now divide the mixture evenly between the two cake tins, level off using a pallet spatula and place into the pre-heated oven on the middle shelf for 25-30 minuets. A skewer inserted into the middle should come out clean when done.
4. Remove from the oven and keep in their tins for 10-15 minuets before turning them out onto a wire cooling rack. Cool completely before assembling the cake.
5. Now make the buttercream. To do this mix the butter until light and fluffy, then sift in the icing sugar and add the vanilla seed paste until smooth.
6. To assemble the cake, place a small amount of buttercream in the centre of a cake board and put one sponge on top (this stops the cake from moving around whilst assembling it). Spread the jam over the sponge. Spread the remaining buttercream evenly on the other sponge. Then sandwich the two cakes together and dust the top with icing sugar or caster sugar. Now enjoy with a good cup of Cornish tea.
Right on me beauties.
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