It was my mam’s birthday today, so I made a cake to celebrate. I chose the classic Victoria Sponge Cake, partly due to a range of dietary restrictions. Even so, I think it’s hard to beat a nice plain sponge with jam and too much buttercream. I used the recipe available on the BBC Good Food website. I was using large eggs, so I only used three and a half. I didn’t want an eggy sponge.
The mixture comes together nicely, especially if you cream the butter and sugar together first. Sifting the flour made the sponge nice and light.
I didn’t have two 20cm tins, so I just baked this all together. The only problem with this is that the outside can get overdone, especially the top. I turned the temperature down by twenty degrees after the first twenty minutes, and covered the top with some baking paper. After twenty more minutes at 170, the cake was nicely cooked through. I left it to cool (the most annoying part!) and then cut it.
I made almost double the buttercream so I could fill and ice the cake. I daresay you could do some more adventurous decorating on top of the buttercream, but I just used candles.
You can’t knock a classic. Even if it is a bit wonky.