Well I had a go at making a Victoria Sponge this weekend as we were having a game of rounders with some friends. It turned out pretty well. The recipe below explains it all by hand but I just put everything in the food mixer (so lazy!). I found the recipe in 'The Times Magazine' and it's by Nadiya Hussain who won the The Great British Bake Off, 2015. I think she is fab and I love watching Bake Off, who doesn't. If you want to have a look at more of her recipes go have a look at thetimes.co.uk. Nadiya also has her own official website www.nadiyahussain.com
Simple Victoria Sponge
- 200g unsalted butter, softened
- 200g caster sugar, plus extra for dusting
- 4 medium eggs, beaten
- 1 tsp vanilla extract
- 200g self-raising flour, sifted
- 1 tsp baking powder
- 150g strawberry jam
1 Preheat the oven to 190C/Gas 5. Grease and line two 8in sandwich tins.
2 Place the butter and sugar in a mixer bowl and beat until it is almost white, light and fluffy. This will take at least five minutes.
3 Add the eggs one by one. If the mixture starts to curdle add a tablespoon of the flour. Add the vanilla extract and mix quickly.
4 Add the sifted flour and baking powder and mix by hand with a metal spoon until it is well combined. Divide the mixture between the two tins and place on the middle shelf of the oven.
5 Bake for 20 minutes or until the cake comes away from the side. An inserted skewer should come out clean.
6 Take out of the oven and leave in the tin for 10 minutes. Turn the cakes out and place on a wire rack to cool completely.
7 Sandwich the two cakes together with a generous amount of strawberry jam. Top the cake with a good sprinkling of caster or icing sugar before serving.
Sometimes when you beat in the eggs, the mixture can curdle. It’s not the end of the world, but to avoid it, add each egg very gradually or sprinkle in one spoonful of the flour as you go.