Candles blown out signifies another birthday over. And a traditional Victoria Sponge is a classic. Grease two 20cm round cake tins. Beat 200g/8oz sugar and butter until pale. Add a teaspoon of baking powder to 200g/8oz self-raising flour, gradually fold into the butter and sugar along with 4 eggs. If the mixture feels a bit stiff add 2tbsp milk to loosen batter. Split between the cake tins and bake at 190C/fan 170C/gas mark 5 for approximately 20 minutes, until golden brown and the cake springs back when touched. For the butter cream filling beat 100g/4oz room temperature butter, gradually add 150g/6oz of icing sugar and an optional drop of vanilla extract. Spread the butter cream onto one half of the cooled cakes and half a jar of strawberry jam onto the other, and sandwich together. Dust with icing sugar. Voila!
Baking sponge cakes is reletively simple, but there are a few mistakes that can steal perfection from the final product. Below are a few common sponge problems and the solution.Continue reading “Sponge Cake Woes”