On one of the many stunningly sunny February days in Brecon Beacons, I was out walking with a friend and we returned to a cakeless house.Tea and cake was a necessity, naturally, so I rustled up this Victoria Sponge. From empty plates to lovely sponge cake took 30 minutes… result. So this recipe is dedicated to all who want to have their cake, and be eating it in a very short space of time 🙂
Sponge Cake (Feeds 8)
150g Butter (soft)
150g Caster sugar
150g Plain white flour
½ teaspoon Vanilla essence
1 tsp Baking powder
If you want to make a Wheat & Dairy free version of this cake, simply substitute a dairy-free spread for the butter (e.g. Pure) and gluten-free flour – it still tastes delicious!
Smile at your oven-ready Aga, or turn your oven on to 180C.
As usual, the trick to making this simple cake splendid, is in the quality of your ingredients. Use the best quality vanilla essence, free range eggs and the jam you can find.
Grease and line two 8 inch sandwich tins. That’s 20cm in metric… weird that sandwich tins are still determinedly named after imperial measurements.
Grab your electric hand whisk & beat the butter & sugar together in a bowl until creamy. Whisk in the eggs.
Add the flour & baking powder, mix in and give it a very quick whisk too. Working quickly now – or your cake will lose its risingness – split the mixture between the two tins, roughly level it out and pop it in to the pre-heated oven at 180C (or Aga roasting oven with cooling shelf, and use the cake trivet if you have one.)
Check after 15 minutes – your cake should be springy on top. If it’s not quite done give it another 5 minutes, and cover with tin foil or a large baking dish that won’t hinder rising if it’s getting too brown.
Remove from oven and leave to cool for a few minutes. Ease around the sides of the tins with a knife, and turn out onto a cooling rack.
Wait a bit longer until your cakes are cool to the touch – hard if hungry but it’s worth it or you’ll get a jam slick – spread one half liberally with the jam of your choice and pop the other half on top.
Grab a sieve or tea strainer and sprinkle about a teaspoon of icing sugar over the top (using a sieve or tea strainer) and there you go, afternoon tea is ready 🙂
Helping busy people recharge their batteries through walks, retreat holidays, individual support, workshops – and cake.