Victoria Sponge - The First Recipe

Well here is the first recipe for cake.  I did think about posting something about the general election that has been announced in the UK, but everyone else is writing about that now, so its a little cliché.  Plus I have plenty of time still to really upset people on that one when I say I think the Conservatives are not right wing enough for me (and way too authoritarian too, but pretty much every party except LPUK has that problem).  Funny thing is people get more cross at you for what you say online than actually going out in the streets to campaign, anyway that will come...


What are we making?

This is for a very light Victoria Sponge cake, normally I go for cake that has a good bit of stodge in it, but this one is quite nice and light, it might feel a little synthetic, or shop bought, but its simple and wont offend anyone (no one gets upset by light cakes, some prefer stodge like me, but they will still be happy to eat light cakes... like me).  You can customise it a bit with different jams, and different quantities of butter cream, you can also get creative with decorating, but don't go too mad with stuff on the top (and I would steer clear of royal icing, unless you make it super thin).


What you need

For the cake itself:

  • 6 oz butter (I use stork butter for cakes, also just for the record cakes are made in pounds and ounces, none of this grams nonsense, its 170 grams if your asking)
  • 6 oz castor sugar (I normally use Tate and Lyle, but I have also used the super cheap stuff you get in the discount stores, if you use cheap sugar make sure you run it through a sieve first, the granules are a little larger, so you need to break up any clumps to avoid it turning into some weird granulated sugar)
  • 3 Medium Eggs (I tend to go for whatever eggs Morrison or Tesco have, free range though as I prefer happy hens, or at least what I believe are, but have never looked into it in any depth, happy hens)
  • 6 oz self-raising flour (same deal with the sugar, I mostly buy Homepride flour as the little plastic lid container things are cool, it lasts for ages, the uber cheap stuff works fine too, but remember to sieve it well)

For the butter cream (you don't actually need this, some people do it with just jam and that works, I have a sweet tooth and like things that are bad for me so pile the butter on).

  • 2-4 oz butter (I normally use clover light, you got to make an effort to be healthy, but it does not cook as well)
  • 2-4 oz icing sugar (same deal again, I use Tate and Lyle), use the same amount of icing sugar as you do butter

For the making you will need the following gear:

  • Electric mixer (that's pretty standard)
  • 2 x 20cm cake tins (that's about 8 inches, I have no idea why I cant tolerate weights in metric measurements, but I am fine with sizes, I am unique, lets leave it there).
  • Cake liners or grease proof paper (CHEAT you can use the wrong size of cake liner, just flatten out the edge slowly in a circular motion until its the right size, don't do this all the time, it wont work for tall cakes, as we are making essentially 2 small cakes and putting one on top of the other it will work)
  • Oven temperature of:
    • 350 Fahrenheit
    • 175 Celsius
    • Take off 15 degrees if you are using a fan assisted oven.


What you do

  1. Use an electric mixer to cream the butter and the sugar together, bits will get knocked to the side of the bowl, make sure you get these bits added back to the mix.  It should be smooth and have a consistent colour, there will be no visible granules of sugar anywhere.
  2. While that's going on beat the three eggs together, you don't need to go too mad, but they should be nicely mixed up.
  3. Add the beaten eggs into the mix with the electric mixer.  Don't do this in one go, add about a third then get that mixed in, add another third and get that mixed in.  With the final third add some of the flour to the mix (no more than a third of it).  When you get the mixer going start VERY slowly or you will be redecorating your kitchen, ideally you want one of those mixers with a lid on the bowl.
  4. Add the rest of the flour to the mix in 3 or 4 more lots.  You must stop the mixer when you add the flour and start up slowly or you will make a right old mess.  If you look online you will see people telling you to fold the flour in (yes this will avoid the mess), you can do this but you still need to mix it rapidly with an electric mixer.  This is because we are going for a light cake.... more eggs + well mixed in flour = lighter cake, less eggs + flour folded in = more stodge (I will do another one for a stodge version where we use less eggs and do the folding properly).
  5. Pop the mixture into your two cake tins, half in each, it wont look like much, but that's fine it will rise, if you want to do it properly smooth it out so its even all the way round (this is harder than you think).  If your a little lazy and just making a cake for the hell of it or for yourself and 4 greedy friends, just bang the tin a bit and shake it a little, it might be a bit lopsided, but generally it will be fine and you can smooth it out with the cream.  Doing this will get you random big lumps of cream in the middle which are actually a bit of a novelty, some people think this is really clever when its actually just a product of being lazy!
  6. Stick the two tins in the oven and leave them for about 25 minutes.  The cakes are cooked when the colour is pale golden, the cake itself is shrinking away from the edges and it springs back into shape when you press the top lightly. 
  7. Once cooked turn the cakes out onto a wire tray to cool (don't put them in the fridge, they need to be open to the air).
  8. Once cooled mix the butter cream, pop the butter and the icing sugar into an electric mixer and mix (if you thought the flour made a mess, you aint seen nothin' yet :) ), you really REALLY need a lid for your mixer on this one.  The butter cream should look like much less than you put in and be smooth and consistent, very sweet to taste, half of you should want to just sit there and eat it, the other half should know how terrible you will feel if you do.
  9. Pick the cake with the smoothest nicest looking top, this is your top cake.  On the bottom cake chuck a load of jam on (whatever flavour you want, strawberry is the usual, raspberry can work, I have not tried many others.  Spread the jam on so so there is an even layer all over the cake, you can make this as thick or as thin as you like.
  10. Turn your top cake upside down, cover the bottom with the butter cream you have made, it should be almost even, there should be a tiny (really tiny) raise in the centre.
  11. Take your top cake and put it on top of your bottom (the right way up, so the butter cream and jam meet).  Give it a VERY light push down, until the cream is about to come out the sides, this will help make the cake stable.  Wipe any escape-age from the middle away
  12. Take some icing sugar in a spoon and sprinkle it over the top (just a very light and non-even dusting).  You can use a sieve for a more even coating, but I prefer the home made more random look from just the spoon (which I accept is silly given that I made this recipe specifically to taste more like a shop bought cake).
  13. You done, serve and eat with tea, its bloody amazing!


I would normally put some pictures up, but this is a conversion of something I had rather than one I have just done, when I next make this I will get some photos.


  • 5 stars
    Comment from: Deanobob
    22/04/17 @ 12:28:04 am

    Lovely work!

    Avoid talking politics.

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