Bake & Make Tables and Cakes

Victorious Victoria Sponge with Fresh Berries

A simple one to start with, but I’d never actually made a simple vanilla sponge before [I’m more of a carrot cake kind of girl] so I was quite pleasantly surprised with the outcome of this first attempt. 

Really, really simple - I added a couple extra things to make it extra tasty. Go mad with the fresh fruit, lose the jam!

Equal quantities -

225g butter/margarine (softened at room temp)

225g caster sugar

4 medium eggs

2tsp vanilla extract [do NOT use vanilla flavouring - it’s rubbish]

225g self raising flour 

Whipping cream or double cream

Vanilla pod

Lemon zest 

Icing Sugar

Method

Preheat the oven to 180C/gas mark 4

Grease and line with baking paper 2 x 18cm round cake tins 

Cream together the sugar and the butter until really fluffy and white [this can be done by hand or in a mixer].

Beat in the eggs, adding a little at a time. Add vanilla extract.

Fold in the flour using a large metal spoon will make this a whole lot easier and quicker. Careful with the mixture, as you don’t want to beat the air out of it.

Note - You may need to add a little milk to loosen up the mixture. 

Divide into the 2 tins and bake for 20-25 minutes, till golden brown, or if butter knife inserted comes out clean.

Note - Do not open the oven until the time is up - it can cause the cake to sink [a little like yorkshire puddings] if you open the door too soon. 

Remove from tins and allow to cool. 

Whip the cream, adding vanilla pod and a touch of icing sugar to sweeten. If you like, add a little lemon zest to the cream! 

Decorate as you wish - for this one I used fresh strawberries and rasperries.

NOM.