A couple of week’s ago Paul requested a cake for his brother, David’s birthday and suggested a classic Victoria Sponge so I picked out this recipe from The Primrose Bakery Book and made a couple of little tweaks. It makes a beautiful big cake with a simple but unbeatable flavour.
Classic Victoria Sponge
For the sponge
210g self-raising flour
225g golden caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
225g butter, at room temperature and softened
4 large eggs
3 tablespoons of milk
For the filling
3 tablespoons of strawberry jam
3 tablespoons whipped double cream
5 – 6 fresh strawberries, cut into 5mm slices
Preheat the oven to 180 C (or 170 for a fan oven). Grease two 20cm round sandwich tins with a little butter and line the base of each with greaseproof paper.
Sift the flour, sugar cornflour and baking powder into the bowl of your food processor and mix well. Add the remaining sponge ingredients and process briefly. I am literally talking a couple of seconds until everything is combined and smooth. Don’t wander off and leave it or your cake will be really dense.
Divide the batter evenly between the tins, it is not geeky to do this with a scale to make sure they are the same weight. Smooth the tops with a spatula. Bake in the centre of the oven for about 25 minutes, until golden brown and raised in the middle and a skewer inserted in the middle comes out clean. Leave the cakes to cool for about ten minutes in the tins and then turn them out to cool completely on a wire rack.
Once the cakes are cool spread the flat side of one cake with cream and the other with jam. Arrange the fresh strawberry slices on the jam side and then carefully put the two wides together. Dust the top with icing sugar and serve.