CLASSIC VICTORIA SPONGE
Victoria sponge will always be a favourite of mine. It's a classic recipe that can be easily adapted and one I like to think I've perfected.
I've been using this recipe since I was very small when I used to bake with my granny and mum. I haven't changed anything about it, it's my go to recipe for any sponge cake and I hope you find it just as simple.
This recipe can be used for a classic two-tier sponge cake or around 12 cupcakes. Here's what you'll need:
4oz Caster Sugar
4oz Self Raising Flour
1tsp Baking Powder
1tsp Vanilla Extract
5oz Icing Sugar
Preheat the oven to 170°C
Cream together the butter and caster sugar until a soft mix forms that easily drops off the spoon. Then, beat together the eggs using a fork before adding to the butter and sugar mix. Combine well but make sure you don't beat the mix too much, you don't want your eggs to curdle. Add the vanilla extract.
Add a the baking powder and a quarter of the flour through a sift and fold into the mix using a metal spoon. Repeat until you've used all of the flour.
Spoon the mixture into either cupcake trays or two sandwich tins and bake in the oven until golden brown and cooked through - the best way to check is by sticking a skewer into the middle of the cake, if it comes out clean then your cake is ready.
Cool the cake on a cooling rack whilst making the icing.
Beat together the butter and icing sugar, adding a little warm water if the mix needs loosened. I quite often add food colouring to my icing but always make sure to use powder rather than gel or liquid, it comes out much better.
If you're making a Victoria sponge then sandwich both sponges together with jam before spreading the icing on top. If you're making cupcakes then you may like to pipe the icing on. I often use a star nozzle and piping bag to create rose-like icing but there are plenty of other methods. Pinterest has plenty of ideas!
Enjoy a slice of cake or a cupcake (or two) and make sure to show me your successful bakes.