How to Bake a Victoria Sponge Cake: A classic British treat, learn how to make a perfect Victoria Sponge Cake with this easy-to-follow recipe.
The Ultimate Guide to Baking a Victoria Sponge
The Victoria Sponge, also known as a Victoria Sandwich, is a quintessential British cake. Simple yet elegant, it’s the perfect accompaniment to a cup of tea or a delightful dessert for any occasion. This guide will walk you through each step, ensuring you bake a light, fluffy, and utterly delicious Victoria Sponge.
Gathering Your Ingredients
First, you need to assemble all your ingredients. Accuracy is key for a good bake, so use measuring scales for best results. You’ll need:
- 225g self-raising flour
- 225g caster sugar
- 225g softened butter (or baking spread)
- 4 large eggs
- 1 teaspoon baking powder
- 2 tablespoons milk
- For the filling: Strawberry jam (or raspberry) and icing sugar for dusting, or whipped cream.
Preparing the Cake Tins
Next, prepare two 8-inch round cake tins. Grease them thoroughly with butter or baking spray, and then line the bases with circles of baking parchment. This will prevent the cakes from sticking and make them easy to remove. Preheating your oven is also crucial. Set it to 180°C (160°C fan/Gas Mark 4).
Making the Cake Batter
Now for the main event! In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer, but you can achieve the same result with a wooden spoon – just be prepared for a good arm workout!
Incorporating the Eggs and Dry Ingredients
Beat the eggs one at a time into the creamed mixture, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to help bring it back together. Sift the self-raising flour and baking powder together in a separate bowl. Gently fold the flour mixture into the wet ingredients in two or three additions, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Adding the Milk and Dividing the Batter
Finally, stir in the milk until the batter is smooth and has a dropping consistency. Divide the batter evenly between the prepared cake tins. Use a weighing scale for precise division, or simply eyeball it as accurately as you can.
Baking the Cakes
Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the centre comes out clean.
Cooling and Assembling the Cake
Once baked, remove the cakes from the oven and let them cool in the tins for a few minutes before turning them out onto a wire rack to cool completely. Once the cakes are completely cool, it’s time to assemble the Victoria Sponge. Spread one cake with a generous layer of strawberry or raspberry jam (or whipped cream if you prefer). Place the other cake on top, sandwiching the jam in the middle.
Finishing Touches
Dust the top of the cake with icing sugar for a classic finish. You can also add fresh berries for a more decorative touch. Slice and serve with a cup of tea. Enjoy your homemade Victoria Sponge!
FAQ
My Victoria Sponge is dry. What did I do wrong?
Overbaking is a common cause. Also, ensure you’re using enough fat and liquid in the batter.
Can I use margarine instead of butter?
Yes, but butter provides a richer flavour. Use a baking spread specifically designed for cakes.
How do I prevent my cake from sinking in the middle?
Avoid opening the oven door during baking and ensure the oven temperature is accurate. Overmixing the batter can also contribute.
external_links:
