Perfect Sponge Every Time
So todays blog is the easiest recipe EVER for a Victoria sponge. The key is double the weight of the ingredients to eggs and is pretty much fail proof as long as you don’t burn it……..
For 2 Sandwich tins (6-inch)
4oz of castor sugar
4oz of plain flour
1 tsp bicarbonate of soda
adding flavours or fruit at the end
For 2 7-inch tins
6oz castor sugar
60z plain flour
1 1/2 tsp of bicarbonate of soda
adding flovours or fruit at the end
- Pre-heat the oven to 180’c/350’f or gas mark 4
- Cream together the butter and sugar until smooth
- Add the the eggs, if its starts to curdle (looks like scramble egg) add a tsp of flour.
- Add the rest of the flour and mix until smooth
- Add flavours or fruit
- Line the tin with grease proof paper and pour mixture in
- Cook for roughly twenty minutes
- Leave to cool completely if decorating
The best way I have found to check cake is the spring and crackle test. If the cake is crackling/popping loudly the egg is still not cooked. Once the pops die down just gently prod the top and it should spring straight back up. a combo of the both makes a perfect cake. Also visually should look nice and golden. The cake above is one I made at Easter using this recipe and the sponge was sooooo soft.
Well that’s all from todays baking blog and my/our first proper blog together so thank you for all who came and had a look. If you give this recipe a go please fell free to pop a picture n the comments below as would love to see how you get on. Again any questions about this please feel free to ask them below and I shall see you Thursday for another blog!!
Lots of Love