The Amateur Cook: Victoria Sandwich Cake Recipe

It’s been forever since I did a recipe post, to be honest I’m no Nigella so a success in baking are few and far between, so here’s my recipe for Victoria Sponge Cake, I can’t remember which recipe book it’s from but I guess the important thing is what it tastes like?

So you will need:

For the cake
175g of Caster sugar
175g of butter
175g of self raising flour
3 large eggs
2drops of vanilla essence
Few drops of milk
2 tsp of baking powder

For the filling
250g(approx) of jam
300ml of double cream

1. Simplest is the best for me, so weigh out all your ingredients and set your oven to 170 degrees and line a cake tin with grease prof paper and/or butter.

2. Put all the ingredients for the cake into a large mixing bowl, apart from the milk. Mix with a whisk for a few minutes until it resembles a thick cake mix

3. Add a drop or two of milk and mix it into the batter (can I call it that? Saying ‘mix into the mix’ would sound strange)- my lack of correct terminology shows how often I cook! Anyways, keep adding the drops of milk until it’s at a spoon dropping consistency

4. Now put into the cake tin. Bake in the oven for 55 minutes. It may seem like a long time but once you’ve cleared up, it’s soon used up! Use your judgement on this, it only took me 45 minutes until it was ready.

5. Once the cake is baked leave it in the case for a few minutes before leaving it to cool on a cooling wire. Now it’s time to prepare the filling- pour 300ml into a jug and whisk until it thickens, I used slightly less cream but that’s just my preference.

6. Once the cake has cooled cut it in half to you have a top and bottom for your filling to be sandwiched into the middle. Cover one half of the cake with the strawberry or raspberry jam, I used about a third of a jam jar-oops! Now add the cream on top, spread evenly around the cake.

7. Sandwich both halves back together, serve and enjoy! Don’t forget you can decorate the top with whatever takes your fancy, I sprinkled icing sugar over the top.

It may not have been the most attractive cake, but it was definitely delicious. Amateur is an understatement, what the title for not really cooked apart from long forgotten food tech lessons in school. That title is fine by me.

I’d love to see if you recreate this cake at home, hopefully yours will look a little more presentable-but I guess this was never supposed to be a cooking blog?


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