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If you are using butter, you need to remove it from the fridge a while before you start baking so that it can soften. You want it to be soft enough so that you can easily press it between your fingertips, but it is still malleable. This could take as little as 20 minutes on a warm day, or up to an hour on a cooler day. The method
I always strongly advise on using digital weighing scales for baking as they ensure accuracy. They're low cost and easy to get hold of too. So much can go wrong when it comes to cup measurements, for example if you scoop up flour with the cup, or spoon flour into the cup, they will weigh different amounts. The cup measurements for this recipe are 1 ¾ cups + 2 tbsp self raising flour, 1 cup + 1 tbsp butter or baking spread and 1 cup + 1 tbsp caster sugar (super fine sugar). I used the scoop method to convert the flour and sugar amounts, rather than spooning the ingredients into the cup measures. Can you bake this Victoria Sponge Cake in a different size cake tin? Caster sugar - also known as super fine sugar, you can also use granulated sugar if you don't have caster sugar, or even golden caster sugar Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. There are a few reasons for this, the main reason is the oven temperature being too high. Ovens vary massively and often the temperature on the dial is not the true temperature inside the oven. You can get an oven thermometer to verify this. Domed tops can also occur if too much raising agent is used, or if the cake tin is smaller than the recipe recommends. Variations Of course there are always things that can go wrong when baking a cake, here are some common issues and how to solve them: The cake sank
While an electric mixer is not absolutely necessary, you will get better results and a lighter more fluffy cake if you use one, so I do recommend it. It doesn't have to be an expensive stand mixer either, a budget hand held electric mixer will do the job too! What are the cup measurements for a Victoria Sponge Cake? Make the sponge by mixing the butter/baking spread and caster sugar in a large bowl with an electric mixer, or in a stand mixer, for 3-4 minutes until fluffy. You can also mix by hand, but an electric mixer will give the best results For me, the best and most delicious way to fill a Victoria Sponge Cake is with jam (either strawberry or raspberry, but I do prefer strawberry) and fresh whipped cream. It seems that many people share this opinion, as it is a very popular filling. However, there are two other options, and everyone's got their opinion on which filling is correct and what their favourite is! One of the other options is to fill it with only jam, and in fact the Women's Institue insist on a raspberry jam only filling when you enter their baking competitions! The third option is to fill with jam of your choice and buttercream, which results in a sweeter cake. Which filling will you choose? To decorate or not to decorate? To make your own self raising flour, add 2 level teaspoons (a measuring teaspoon, not the kind you stir your coffee with) of baking powder to 200g plain flour or all purpose flour. Stir together well so the baking powder is evenly distributed throughout the flour. I would advise making a batch of self raising flour, then you can store it in an airtight container and measure it out as and when you need it. Should you use butter or margarine for a Victoria Sponge Cake?Then gently whisk or fold in the self raising flour by hand. Divide the mixture between the tins, you can use scales for accuracy to get an even amount of mixture in each one. When lining the tins, I line the bottom with greaseproof baking paper, and grease the sides lightly with butter or margarine. The cake should be stored in an airtight container in the fridge and will last for 3 days. If you do not fill it with whipped cream, it can be stored in a cool place. You can freeze the sponges once they are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. I do not recommend freezing the cake once it is filled with whipped cream, however if you fill it with jam only, or buttercream, you can freeze it. Again, wrap it well (either whole or in slices) in cling film or place it in an airtight container and freeze for up to 3 months. What can go wrong? Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. For the full recipe with measurements, head to the recipe card at the end of this post. The ingredients The traditional decoration (if you can go as far as to call it that) for a Victoria Sponge Cake is a simple dusting of either icing sugar or caster sugar. You can upgrade this by using a stencil or a doily to make a pattern on top with the icing sugar if you like. Many bakers have decorated this cake in much more elaborate and creative ways too. Adding extra rosettes of whipped cream on top is very common, as is adding fresh strawberries or raspberries. Ultimately, if you're going to be eating it, then it's up to you how you decorate it! How to make a Victoria Sponge Cake
Again, this is more of an opinion and taste lead decision as it really depends what you prefer. I made the pictured cake using unsalted butter, but I have made many Victoria Sponge Cakes in the past with margarine, or baking spread, and had brilliant results. I always use Stork as I find it very easy to use because it's so soft straight from the fridge. I also find that Stork is more consistent and reliable in creating light and moist cakes every time. Add the zest of two lemons to the batter, then use lemon curd instead of jam. You could also try another tangy fruit curd like blood orange or passion fruit. How deep are the cake pans? Also is it possible to cook it in one larger pan and cut it after? If so, how big of a pan should I use if I were to use one, and how should the cooking time be adjusted? Thank you so much! To make the sponge you only need four basic ingredients - butter, caster sugar, eggs and self raising flour. I've also added vanilla extract as a fifth ingredient because I absolutely love the flavour it brings to this cake. If you decide to use it, please only use vanilla extract, not essence, as the former is natural and tastes so much better. Self raising flour is flour with a raising agent, and sometimes a little salt, already added to it. Therefore when using it, you don't need to add baking powder to your recipe. You cannot substitute self raising flour for plain flour, however you can easily make your own self raising flour using plain flour.
For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making victoria sponge cake, so I do recommend reading through it all first. Why is a Victoria Sponge Cake called a Victoria Sponge Cake?
Welcome to the first post in my Baking Basics series! In this series I will be sharing recipes for basic baked goods, think perfect scones for afternoon tea, a brilliant white bread loaf, and ultimate gooey chocolate brownies! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out! And what better recipe to start this series with than a Victoria Sponge Cake. It's beautifully simple, enjoyed by everyone, and is a British classic that's known around the world.For the full recipe with measurements, head to the recipe card at the end of this post. Do you need an electric mixer to make this recipe?
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