Dust Cake
  • Save

My perfect ‘Victoria Sponge’ recipe

My perfect ‘Victoria Sponge’ 

By Caroline Kett 2020

My No-Fail cake method is one that my friends and family have yearned to be able to replicate. The fact is this recipe is very simple so there is no reason why you shouldn’t be able to bake my yummy cakes.  

The thing we must remember is that we must practice control and do everything the same every time. So I have also added an FAQ’s section down the bottom. But for now, let’ get baking.

Caroline’s Victoria Sponge Recipe

 This simple recipe is wonderful and if you can perfect it you will wonder why you bothered with anything else.

Oven 

Important: Always preheat the oven,  I have a little red light on mine that goes out when it has reached the set temperature or even better you could invest in an oven thermometer.

Heat the oven to 150° Celsius(300° Fahrenheit). The shelf in the oven has to be near the bottom, so the cake will be in the centre of the oven.

Equipment  

kitchen aid (prefered), sieve, scales, spatula, plastic spoon, teaspoon, timer, cake tester(metal skewer will do), cooling rakes, two loose bottom baking tins and baking paper.

Ingredients 

225 grams (8oz) of type 45 flour or you can use self-rising flour. If you use self-rising flour you will not need baking powder although I get better results using type 45 and baking powder (Plain Flour). 

1 teaspoon of Baking powder (bicarbonate of soda).

225 grams (8oz) of caster sugar (fine sugar).

A few drops (3 drops or to taste) of vanilla essence, 

225 grams (8oz)of butter or margarine but butter is so much nicer.

4 medium eggs. Preferably free-range.

Icing sugar to sprinkle on top of the cake for added sweetness and decoration

Method

  1. Weigh the flour and sieve it into the cake mixer bowl.
  2. Weigh the sugar and sieve it into the bowl. 
  3. Weigh and add the butter to the bowl
  4. Add in the vanilla essence.  
  5. Sprinkle in the baking powder to the bowl
  6. Add the eggs. 

Mix all the ingredients in the mixer on low speed for 30 seconds, then on full speed for about a minute. 

Once you have finished the mixing set aside to rest the mixture for a few minutes. Now while you wait, wash your hands and grease the baking tins, and line with baking paper (greaseproof paper). Wash your hands.

The mixture should be rested enough. Pour the mixture into the greased cake tins then tap the tins on the countertop to level the mixture in the tin.

Place the tins in the oven. Set the timer to 45 minutes. When the 45 minutes is up (do not open before or the cake will flop). Skewer the cake with a cake tester (skewer) if it comes out dry it will be ready if not leave for another 5 minutes or until the cake tester comes out dry.

Place the cakes while in their tins onto a cooling rack until cold. Now you can release the cakes from the tins and peel off the baking paper. At this stage, you can decide on whether you want a tradition Victoria sponge filling of cream and jam or a filling of your own choice. 

Place the tins in the oven. Set the timer to 45 minutes. When the 45 minutes is up (do not open before or the cake will flop). Skewer the cake with a cake tester (skewer) if it comes out dry it will be ready if not leave for another 5 minutes or until the cake tester comes out dry.

Place the cakes while in their tins onto a cooling rack until cold. Now you can release the cakes from the tins and peel off the baking paper. At this stage, you can decide on whether you want a tradition Victoria sponge filling of cream and jam or a filling of your own choice. 

Victoria sponge filling

A red fruit jam spread evenly but thumbs width from the edge and whipped cream sandwiched between the two sponges. 

Finally, sprinkle the top of the cake with icing sugar and enjoy. 

You can store the cake in an airtight container.

Please share

Leave a Comment

Your email address will not be published. Required fields are marked *

Copy link
Powered by Social Snap