Today I’ll be showing you how to make a Victoria sponge cake, it’s a classic. If you’ve baked any cake before, I can almost guarantee that you’ve attempted this at one point or another.
If you haven’t heard or tried this cake before, where have you been? I mean its such a simple and straightforward cake, yet its the perfect cake to make for most occasions – that’s for certain!
You can get one of these cakes made in next to no time at all, well if you follow my recipel. The method used to make this cake is the creaming method, this is where you mix the butter and sugar together until they become lighter and fluffier in consistency, then you add in the eggs and extract followed but your dry ingredients then bake your cakes and allow them to cool. Finish the cakes by sandwiching them together with freshly whipped cream (or buttercream) and your choice of jam – don’t forget the light dusting of icing sugar.
Sound like something you’d like, you’ve got this!
Anyway, let’s get started, shall we?
200g Granulated sugar.
1 tsp Vanilla bean paste/extract.
200g Plain flour.
1 tsp Baking powder.
3-4 tbsp Jam (Strawberry or raspberry work well, but it’s your choice).
200-250ml Double cream, whipped (you can sweeten it with 1/2 – 1 tsp vanilla and 75-100g icing sugar).
Icing sugar (to dust).
Before you start, you’ll want to do some prep work. I recommend starting by weighing up all your ingredients, preheat your oven to 180˚c/350˚f and prepare your 6 inch cake tins and get any equipment you may need such as a stand mixer and silicon spatula.
Place your butter and sugar into a mixing bowl of choice and beat them on a medium/high speed until they are well combined and the colour and consistency of the mixture has changed to become lighter and fluffier.
Go ahead and give the bowl a quick scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you can go ahead and add in your eggs, one at a time beating well in-between each addition. You’ll also want to add in the vanilla at this stage.
Once everything is combined, scrape down the sides and bottom of your bowl.
Sift in your dry ingredients and fold them in using a spatula (or mix on a low speed) being careful not to overmix the batter when incorporating the dry ingredients – otherwise your cakes won’t have a light and fluffy end result, instead they’ll be tough in texture.
Divide the batter between your two 6-inch cake tins and bake in your preheated oven for 25-30 minutes (or until a tester comes out clean).
When your cakes are baked, allow them to cool in the tins for 10 minutes then transfer them to a cooling rack.
Take your double cream and add in the vanilla extract and icing sugar and whisk on a high speed until you reach a stiff peak consistency, this is the ideal consistency. It’s firm enough to support the second layer of cake, without failing and making a mess.
Add your whipped cream onto the cake, I opted to use a piping bag and pipe the cream on but feel free to do it however works for you. Add your jam on top of the cream and sandwich the cakes together. Finish the cake with a light dusting of icing sugar and enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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