My favourite cake is a Victoria Sponge Cake. There is something so simple and perfect about it. I have been making Victoria sponge cakes since I was a child. Back then I thought my mum named them after me so I thought they were very special indeed! To me, it is the simplest cake to make which makes it taste all the better. Sometimes I don’t even get to the baking stage, I just eat the cake mix!
Last weekend, I was feeling very tired and restless having just returned from holiday. All I wanted was a slice of cake but I knew if I made a whole cake, I’d eat it all. So instead, I decided to make mini Victoria sponges which would make it easier for me to have just the one (or two) and then I could hand the rest out to my friends.
This recipe can also be used to make one Victoria sponge cake using two 20cm/8in round baking tins. In this case I used a rectangular baking tin measuring 30 x 20 x 5cm /12 x 8 x 2 inches.
225g/8oz caster sugar
225g/8oz butter, room temperature (personally, I prefer to use Stork margarine, I find it makes a lighter cake)
225g/8oz self raising flour, sifted (alternatively you can use plain flour and add 4tsp baking powder)
4 large eggs (if you can get duck eggs, they will make the sponge richer)
2 level tsp baking powder
1 tbsp milk
To decorate: jam, double/heavy cream and icing/confectioners sugar.
Begin by preheating your oven to 190C conventional/170C fan/375F/gas mark 5 and grease and line your baking tin/s.
In a mixing bowl, cream the butter and sugar in an electric mixer or with a handheld electric whisk until light and fluffy and pale in colour. This will take about 3 minutes.
Beat in the eggs one at a time, following each with a spoonful of the flour mixed with the baking powder. Once you have added all the eggs, fold in the remaining flour, occasionally scraping down the bowl with a spatula. Finally stir in the milk.
Transfer the mixture to your baking tin/s and level the surface.
Bake in the oven for 20-25 minutes or until well risen, golden in colour and firm to the touch. Turn onto a wire rack to cool.
As I was making mini sponges, I took a cookie cutter measuring 6cm/2.5inches and cut out 12 sponges.
I was initially planning on using one as the top and another one as the bottom, but they worked out to be too big, so instead I just sliced each one in half which meant I got 24 mini sponge cakes out of my tin altogether.
I spread a little strawberry jam onto each half and sandwiched them together with some whipped double cream. I then dusted the top with icing/confectioners sugar and topped with a slice of strawberry. You can of course use raspberry jam, or cherry jam…whatever you prefer.
And there you have it…perfect little Victoria sponge cakes, just desperate to be eaten with a cup of tea. What could be better?