Victoria sponge

I decided to buy my first sandwich cake tins as the last time I tried to cut a cake in half it didn't work out very well. 

I also decided to treat myself to good quality cake tins and splashed some money on Fat Daddio's professional range of anodized aluminium tins. I was very pleased with how sturdy they look, how quickly the cake cooled down and came off the tins and how easy it was to wash. Definitely recommend!

This is Paul Hollywood's Victoria sponge recipe and it's simply perfect. We couldn't help but having 2 slices each for tea!

Serves: 8 persons.

Ingredients:

  • 230g plain flour
  • 4 tsp baking powder
  • pinch of salt
  • 230g sugar
  • 230g softened butter
  • 4 eggs
  • 150ml double cream
  • 100g strawberry jam (Paul asks for raspberry but both are traditional; I used strawberry as I had an open jam pot)
  • icing sugar for dusting
Method:
  1. Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer. Mix on a low speed until all the ingredients are evenly combined. Do not overmix as this will lighten the mixture and result in a rubbery texture.


  2. Butter and flour a 20cm/8in sandwich cake tins.
  3. Divide the mixture evenly between the prepared cake tins. I used a scale to make sure it was even and found out there was 440g batter in each tin.

  4. Bake at 180°C for 25-30 min until golden and slightly shrunk from the sides of the tin.

  5. Leave the sponges to cool slightly in the tins for about 5 min, then transfer from the tins to a wire rack to cool.
  6. To assemble:
    1. Keep the best looking sponge for the top. Lay the other one, top side down, on a serving plate.

    2. Whip the cream until it holds soft peaks.
    3. Spread the bottom sponge with the strawberry jam and then cover with the whipped cream. Spread it up to 0.5cm from the edge.


    4. Place the other sponge on the top. Press it lightly so that the jam and cream spread to the edges.


    5. Dust with icing sugar.

  7. Serve.



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