Victoria Sponge Cake

I love reading about cakes and of course baking them .I have read so many of the cake books and every book has the Victoria Sponge Cake recipe at the top of its index. It is a British Classic. Queen Victoria used to love this jam filled cake and have it regularly with her afternoon tea.

Today on Mother’s Day, I dedicate this recipe to my Mum who taught me so many things in life including how to bake a cake. Love u Mum!

Ingredients:

• 100g unsalted butter
• 65g caster sugar(Usually the books say 100g caster sugar, but I feel 65g is enough)
• 2 large eggs
• 1 tsp vanilla essence
• 1 tsp baking powder
• 100g self raising flour
• 3-4 tbsp strawberry / raspberry jam


Cake tins: Two 18cm sandwich tins

Method:

• Preheat the oven to 160c.Line the tins with baking paper.
• Beat the butter and sugar with a wooden spoon or electric hand beater/whisk. Let the mix become smooth and pale.
• Add eggs one at a time and beat well till the whole mix becomes quite full of bubbles. If the mix begins to curdle then add 1-2 tsp of flour.
• Add the essence.
• Mix the baking powder and fold in the flour in the egg mix using a wooden spoon or a spatula.
• Divide the batter into the two tins and spread evenly to level the tops. Bake for 25-30 mins at 180c(Fan oven) until pale golden and springy to touch.
• Allow the cakes to cool in the tins for 5 mins before turning them out on a wire rack .Peel the baking paper and allow them to cool completely.
• When completely cooled, place one cake upside down and spread the jam on it. Place the second cake on it and dust lightly with icing sugar.
• Enjoy with a cuppa tea/coffee.