This is a really really easy cake to make from scratch! Much easier than you realise. I am going to give you the traditional method, and then follow up with the super simple method.
This cake was named the Victoria Sandwich after Queen Victoria, as it was her favourite afternoon tea treat. You donât need to drink tea with this of course, but there is nothing more English than a pot of tea and a Victoria Sponge! So get your baking tins outs, and get the kettle on (or you could just put on the coffee maker, we wonât tell anyone!)
- 200g Caster Sugar
- 200g Butter
- 4 Large (or 5 medium) eggs
- 1 tsp Vanilla Extract
- 200g Self Raising Sponge flour (this has a lower gluten content, so gives a lighter sponge) If you donât have sponge flour, you can use normal self-raising flour and a pinch of extra baking powder
- Glug of milk
For the filling
- Pot of whipping Cream
- Raspberry Jam
Preheat the oven to 180c or 350F
Grease / prepare 2 x 7 inch round cake tins. Silicone is the easiest as all you need is easy release spray. A Metal tin will need lining
Cream the butter and sugar with an electric whisk or electric mixer. This will take a few minutes and is ready when the mixture goes lighter in colour, which shows that air has been incorporated into the mixture to produce a light cake.
Add the eggs one by one, and if the mixture splits, donât worry, this will not affect the outcome of the cake.
Once the eggs are mixed in, add the vanilla extract. You can continue to use the whisk for mixing in the eggs and vanilla.
Sift in the flour into the mixture and gently mix in and then add the milk. Only a splash or glug.
Split into the two tins and bake for 15 minutes.
Leave to cool.
Once the cakes are cool, whisk the cream to make it thick and fluffy. Liberally spread the jam over one of the cakes, and cover with the cream, then top with the 2nd cake. Then you will have a super yum English Victoria Sandwich cake. If you live in the US, this is the cheapest way to live the English dream!
The Super Easy Method
In a food processor add the butter, sugar,eggs, vanilla, flour and milk and whizz for 5 minutes.
Split betweeen the two tins and finish as above
Told you it was easy. Almost foolproof.
What is a glug of milk?
A glug is a liquid dollop!
How long will this cake stay fresh and moist as its for a wedding cake that needs to be made three days before the wedding
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