This has been long due. I didn’t feel that I had the right to call myself a baker (or bakress, if you’re a feminist) until I’d proved to you all that yes, I can bake a victoria sponge, and I can get it to rise!
I made this recently for a host of guests that we had staying over. It seemed the perfect choice, who doesn’t like a victoria sponge? I thought that everybody did, that was one rule that I thought there was no exception to. Until……. I had an 8 year old boy come up to me and tell me that he didn’t like jam, he didn’t like jam! I’m still flabbergasted, sugary berryey goodness! What’s not to like? So I commissioned a special slice without cream for him. The problem was finding it once the second layer was on top!
However, all in all, this cake went down well, scrap that, it went down amazingly! Screw modesty! So why was I polite and took the smallest slice? When I went back for seconds it was all gone. 😦
This is possibly one of the simplest recipes out there, and it’s foolproof, even if you only have one baking dish of the right size. ‘Looks down embarassedly’. Ok, I admit to it, I did have to bake the cake twice. I only have one 9 inch baking dish so I cut the recipe in half and did it again. Silly, but what could I do? (I really am in a rhetorical question mood tonight.)
The strawberries in the middle of the cake give it a summery zing that you just don’t get from the jam. And the buttons on the top are a kind of family tradition, my Mom’s been putting them on top of my birthday cakes since I was about 5.
And for the leftovers.
I’m going to write the recipe up because I’m not 100% sure where it came from, I’ve known it forever you see!
Classic Victoria sponge Recipe:
For an incredibly moist, spongey and summery treat.
Serves 10. (8 if you want leftovers)
Ingredients:
For the cake:
300g caster sugar
300g butter
6 eggs
2 teaspoons vanilla essence
300g self-raising flour
1.5 teaspoons baking powder
2 tablespoons of milk
For the filling:
250g strawberries
A tub of single cream
Berry jam
And chocolate buttons (optional but advised)
Directions:
- Preheat the oven to 190C/ 170F/ Gas mark 5.
- Grease 2 9 inch silicone cake tins.
- cream together the butter and sugar.
- Add in the eggs and vanilla essence and mix until well combined.
- Mix in the flour and baking powder, do not overmix. This will knock any air out of you cake mix and will make it less light and airy.
- Then stir in the milk to thin out. Your batter should be smooth and creamy.
- Pour into your prepared cake tins and level with a spatula. (I got a new rubber one recently)
- Pop into the oven bake for about 20 – 25 mins or until the cake springs back when you poke it and a knife comes out with only a few small crumbs attached.
- Cool on a wire rack until your cakes reach room temperature.
- Then spread with jam, cover with sliced strawberries and dollop your cream on before dropping your second layer of cake on top and covering with you (optional) chocolate buttons!
And the link: 
Eat The Peach 
