A victoria sponge is made by the creaming method, that is, the fat and sugar are creamed or beaten together until light and fluffy before other ingredients are added. It's important to beat the butter and sugar well, as this incorporates lots of air which makes the cake light.
2. Begin with very soft butter, add the sugar and beat with an electric whisk for 2 minutes, until fluffy and pale. You can use a wooden spoon, but it takes some elbow grease.
3. Now add the eggs. Beat them lightly first to break them up. Add a quarter of the egg, plus a spoonful of flour and beat until completely incorporated. Adding the egg gradually along with a little flour should stop the mixture curdling, or forming tiny lumps, which can make the cake heavy. Add the remaining egg in the same way.
4. Add the remaining flour and fold in with a large metal spoon.
Self-raising flour is used because it contains raising agents to give the sponge extra lift. Add a little milk if necessary to achieve dropping consistency - this means a scoop of the mixture will slowly fall off a spoon when held sideways, rather than running off easily, or sticking completely.
5. Fill up the molds (grease it with some butter) with the mixture, smoothing the tops.
6. Put in the oven - preferably all on the same shelf - and bake for 20 minutes.
The cakes should look well-risen and golden brown, and should have pulled away slightly from the sides of their tins.
To make sure the cakes are done, push a metal or wooden skewer into the middle of one. It should come out clean, or with only a few dry crumbs attached. If there's sticky-looking cake mix on it, bake for 5 minutes more, then repeat the test.
After 10 minutes cooling in the tin, turn the cakes out on to a wire rack (if you turn them out when hot, they may break up). Leave to cool completely.
For a nice finish cover the tops of the cakes with strawberry buttercream.
I mad a proper Victoria Sponge for my boyfriends birthday. I did loved the cake, but to cut it in half etc. was a bit of a mess. I thought there must be a easier way to do that. Cup-Cakes!!!
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