It is all well and good trying new recipes but my success rate has taken a bit of a bashing recently, after all the festivities and rich food, what I wanted at the weekend was a touch of simplicity, – I thought I would go back to an old favourite of mine, Victoria Sponge. Named as I am sure you know, after Queen Victoria.
This is a foolproof recipe – this cake is made from 6 eggs, simply weigh your eggs, add the same weight of sugar, self raising flour, and softened butter, (not straight from the fridge it won’t work!) a good teaspoon of vanilla essence and a teaspoon of baking powder ( for every three eggs – 6 eggs =2 teaspoons). Mix together to form a soft dropping consistency – using two lined round cake tins – place in a moderate oven for around 20 – 30 minutes. You will know it is cooked because it will shrink slightly around the rim, have a golden colour and will not leave any cake mixture on a cocktail stick that you can push through the centre to check.
It is important to let the cake cool completely before icing.
Victoria Sanwich relies on the combination of butter and vanilla, so I always use butter and not margarine, however Stork can be a good alternative for the cake, but I always recommend butter for icing. While I am a great fan of the cupcakes, I prefer my victoria sandwich with just a little Raspberry jam, but you can ice yours with buttercream if you wish.
What I love about this recipe is that it works for me every time, there is nothing more disappointing than using good ingredients and spending time in the kitchen only to have a soggy or disastrous cake, but this really has stood the test of time even my daughter uses the recipe.
I love to get out my china tea service and really push the boat out, I feel very Duchess of Bedford
! (She invented the concept of Afternoon Tea so I am told!) China tea cups really do make the best cup of tea, not to mention a good full bellied pot!