24 Feb 2015

Victoria Sponge Cake

The Victoria Sponge Cake is one of the most traditional, old fashioned cakes, basic cake. It's such a soft, rich buttery cake that it literally melts in the mouth! 

Victoria Sponge Cake

It is believed that Queen Victoria usually has a slice of this cake with her evening tea every day. It is traditionally sandwiched with raspberry or strawberry jam or cream but I did not do that since I made this for my kids and I was not sure if they would care for a filling.
This is such a basic cake that if you are a beginner in baking, you can start off with this cake.

Victoria Sponge Cake

Preparation time 10 mins | Baking time 35 mins | Makes one 7" cake

  • Butter - 125 gms
  • All purpose flour (maida) - 125 gms
  • Castor sugar - 125 gms
  • Baking powder - 1/4 tsp
  • Eggs - 2 large
Victoria Sponge Cake

1. Pre heat the oven to 180 degrees C. Grease and line a 7" baking tin.

2. In a bowl, add the butter and beat it for a minute. Then add the castor sugar and cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time and beat well after each addition. 
4. Sift in the flour and baking powder. Fold gently. Do not over mix.

5. Transfer the batter to the prepared pan and bake for 35 - 40 minutes or until a skewer comes out clean.

6. Cool in the pan for 10 minutes and remove from pan to cool completely.

Victoria Sponge Cake

1. If you're afraid of an eggy smell, add 1 tsp vanilla extract. You can also add a pinch of salt.
2. You can easily double the recipe if you want a larger cake. Use a bigger pan and adjust the baking time.

Until next time,
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