A Victoria Sponge just in time for tea ...!

 Hey friends!  Happy Sunday!

College Boy announced that he is paying a visit this afternoon with his girlfriend, so I thought I would knock up a quick Victoria Sponge for tea.  You can’t go far wrong with a Victoria Sponge can you and it takes no time at all to cobble together using ingredients that are pretty much always to hand.

In case you’ve never made one before (and if not, where have you been?!), it couldn’t be simpler!  I tend to use the ‘all in one’ method (which basically means you just chuck everything in the bowl together and mix) as find that it gives a lighter texture which I prefer, but you can totally make the traditional way of creaming butter and sugar before adding eggs and flour if you prefer.  I would normally use a good quality strawberry jam (I like Bonne Maman) to sandwich the sponges together however as I had just made a batch of lemon curd a couple of days ago (in an effort to make a dent in the bumper crop of lemons we have on our tree at the moment!) I decided to use that today.  Anyway, below are the quantities  and method I used in case you want to have a go at making one yourself 😊

Ingredients:

8 oz butter, softened to room temperature

8 oz castor sugar

8 oz self raising flour

1 rounded teaspoon of baking powder

4 eggs

1 teaspoon good vanilla extract 

2 tablespoons of milk 

Method:  

1. Preheat oven to 350 deg F/180 C.  Grease and line 2 x 8” sandwich tins (at least 2” deep)

2. Add all ingredients, except the milk, to the bowl of a stand mixer (or you can use a large mixing bowl with electric hand beaters, or even a food processor but be careful not to over mix)

3. Beat everything together for 1-2 mins until well mixed and then add enough of the milk to give the batter a soft dropping consistency 

4. Spread evenly between the two prepared sandwich tins and bake in centre of oven for around 25 mins or until a skewer inserted into the centre of the cakes comes out clean.

5.  Remove from oven and cool in the tins for 5 minutes before turning out onto a cooling rack.

6.  When completely cold, spread one half with the jam of your choice - strawberry/raspberry or lemon curd as I have used here - and sandwich the other half on top and sprinkle with a little caster sugar. You can switch up the fillings depending on what you fancy at the time.  Adding some freshly whipped cream and sliced strawberries on top of your strawberry jam turns this teatime cake into an extra special dessert! (Just saying 😏)

Easy peasy!  

There’s still time to whip one up in time for tea if you get a move on ... give it a go and let me know what you put in yours!

Thanks for stopping by

TTFN

Bev x