Victoria sponge cake
This recipe is good for one 8-inch sponge cake or 20-24 cup cakes
Simple basic recipe
200g salted butter, softened
4 medium eggs
200g self-raising flour
100 ml of sugar syrup (your choice-recipe at end)
Preheat the oven to 180 C , 350 F or gas 4
1) Place butter , sugar and flavouring in a bowl (mixer works well) use paddle attachment , cream together until pale and fluffy.
2) Beat the eggs lightly in another bowl and slowly add this to the mix, while paddling on medium speed. Should the mixture start curdling, no problem, just a little flour and continue.
3) Once egg and butter mixture is combined, sieve in the flour at low speed.
4) Pour batter in a lined baking pan
TIP: When making sponge cake, there are many times that it will rise more in the center, just spread it slightly higher around the sides and it will bake evenly.
For cup cakes, fill it 2/3
Bake cup cakes 12-15 minutes and 25-45 minutes for large cakes. The sponge is cooked when it springs back to the touch, and sides are coming away from the tin or when inserting a clean thin knife, it should come out clean.
Once baked , let it rest for 15 minutes. Prick the top of the sponge with a wooden skewer then take a pastry brush , and pass it over, basting the cake until syrup in used. The sponge should be still warm when applying syrup.
Vanilla Syrup: 6 Tbsp water, 75g sugar, 1 tsp vanilla
Lemon syrup 6 Tbsp freshly squeezed lemon juice, 75g sugar, 1 Tbsp Limoncello liqueur
Orange syrup : 6 Tbsp freshly squeezed orange juice, 75g sugar, 1 Tbsp Grand Marnier Liqueur.
This recipe is your basic victoria sponge, its the flavouring that makes it so nice.
If you have any tips or another recipe, please feel free to add.
Réalisé avec un soupçon d'amour.