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Curly Cooks: Victoria Sponge

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is the simplest of simple British bakes: Victoria Sponge.

Curly Cooks: Victoria Sponge

Everyone knows and loves victoria sponge: it's a classic afternoon tea staple, and if you've never made it, now is the time! It's super easy and it's an instant crowd pleaser. Let's get into it.


First, gather your ingredients:
In order: sugar, margarine, vanilla extract, baking powder, eggs, self-raising flour

Measuring the ingredients is easy, if you don't know the exact amounts, or if you want to increase or decrease the quantity, then weigh the eggs, and use about the same weight of everything else. For example, my four eggs weighed around 235g:
So minus the weight of the shells I had about 225g, which is the weight I went from. This always works and it makes the victoria sponge insanely easy to make. 

You can mix all the ingredients together, or separately (i.e. creaming the butter and sugar, then mixing in the eggs, then the flour and baking powder), but I choose to put all of the ingredients in the bowl at once as it's much quicker and works just as well:

Whisk them together until you have a nice, smooth batter:

And then pour the mixture evenly into two round baking tins:

Put the filled tins in a 180C oven for 25 minutes, until they're perfectly risen and golden brown on top:

Allow them to cool, and then turn one out onto a plate or tray. Spread an even layer of your favourite jam on top like so:

And then place the other cake atop the first.
Sprinkle with some caster sugar, and enjoy with a cup of tea.


Prep time: 10 minutes            Cook time: 25 minutes            Serves: 1-8

Ingredients:
4 eggs
225g caster sugar
225g self-raising flour
225g margarine
2tsp baking powder
1tsp vanilla extract
Jam of your choice
Steps:
1. Preheat the oven to 180C.
2. Prepare two baking tins with greaseproof paper and set aside.
3. Put all of the ingredients in a bowl together, and whisk until you have a smooth batter.
4. Pour the mixture into the tins and bake in the oven for 25 minutes.
5. Allow to cool, and then take the cakes out of the tins.
6. Spread a layer of jam on one of the cakes and then place the other cake on top.
7. Sprinkle over some caster sugar, and enjoy.



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