Challenge #3: Victoria Sponge Cake

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When my Auntie Anne, who makes the most beautifully decorated cakes in the world, challenged me to make my first Victoria sandwich cake, it seemed only fitting to pair this English classic, named for a queen no less, with St George’s Day tomorrow.  As my last post probably demonstrated, I am rather homesick for good old England, so this cake is a lovely comfort to me in my hour of need.  Once when I was in Vietnam I was similarly homesick and appealed to me brother to send me some photos of the UK in all its glory.  Here are some of the images he supplied, a fitting celebration ahead of our national day tomorrow:

Colourful Umbrella

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I'd Rather Be In Bed

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Telephone Box

Portobello Road

Tyres

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Manchester Canal

Like most women in my family, Auntie Anne is a devotee of the Bero Book that comes with the famous brand of flour.  However, I turned to the good old BBC to see me through my first attempt, and I’m very pleased with the results.  It was a good challenge, as it’s always useful to have classics like this figured out.

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Victoria Sponge

From BBC GoodFood

Ingredients:

200g self raising flour

200g caster sugar

200g butter, softened

1 tsp baking powder

2 tsp milk

4 medium eggs (or 3 large), beaten

For the filling:

100ml whipping cream

fresh fruit or jam

Method:

1.  Preheat the oven to 190C and butter and line two 20cm sandwich tins (mine were 22cm, so my sponges were quite flat – your finished product may look a bit plumper than mine).

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2.  Put all the ingredients for the cake in a bowl and beat together.  It takes a fair bit of muscle, so I let the electric whisk do the hard work for me after a while.  (As my oven can only fit in one cake at a time, I halved the ingredients and made the two sponges separately to avoid the batter sitting and waiting.)

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3.  Tip the batter into the prepared tins and spread with a spatula.

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4.  Bake for about 20 minutes until golden brown and springy to touch.

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5.  Stand in the tins on a wire rack for about 10 minutes, then turn out and leave to cool completely.

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6.  When the cakes are cool, get the electric whisk back out and beat the whipping cream until thick and spreadable.

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7.  Take one of your sponges and spread the cream on top.

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8.  Slap on some jam or fruit.

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9.  Gently place the other sponge on the top.  Dust with icing sugar and serve!  (You’ll want to store it in the fridge, on account of the cream filling.

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One Response to Challenge #3: Victoria Sponge Cake

  1. Pingback: Challenge #4: Rainbow Cake | Herbivores' Heaven

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