Sunday, 23 October 2011

Simple Victoria Sponge

I love watching food programmes,they're really the only thing I watch on tv anymore.One of my all time favourties has to be The Great British Bake Off which is unfortunately now finished.When I saw that a book had been realeased to accompany the series I knew I had to get it.I ordered it on Amazon and within a few days I was leafing through the hundreds of recipes choosing which to make first.
The book is packed full of recipes many of which are detailed and long.I normally love to challange myself with a more difficult recipe,but when I saw that the first recipe was for the perfect Victoria Sponge,I changed my mind.There is something about a Victoria Sponge that is so appealing.If made correctly,it's light,moist and most importantly declicious.
I followed the method exactly for this recipe,taking my time beating the butter and sugar and when folding in the flour.Even with taking extra care to do everything to the letter,this cake still comes together in no time.Before I knew it,the smell of a freshly baked sponge was wafting through my kitchen.Once cooled,I whipped some double cream until stiff.I spread one sponge with a generous amount of raspberry jam and then topped with the thick cream,and finally the second sponge.Dusted with icing sugar and the cake was complete.I couldn't wait to dig in and thankfully I wasn't dissapointed.The sponge combined with the cream and jam was just perfect.

225g butter,softened
225g caster sugar
4 eggs
1/2 tsp vanilla extract
225g self raising flour,sifted
1 tbsp milk

300ml double cream
30g icing sugar
Raspberry/Strawberry jam
Icing sugar,to finish

1.Preheat the oven to 180C.Grease and line the bases of two 20cm(8in)sandwich tins.
2.Beat the softened butter for a couple of minutes,until creamy and light in colour.Gradually add in the sugar and continue beating for 3 to 4 minutes until fluffy and light in colour.
3.Break the 4 eggs into a bowl with the vanilla extract.Beat briefly with a fork just to break the eggs up.Gradually beat the eggs into the butter and sugar mixture.If the mixture begins to look curdled add a tablespoon of the sifted flour and continue as before.
4.Take the previously sifted flour and sift again,this time over the sponge.Add the tablespoon of milk and fold these through the mixture,taking care not to knock out any air you have incorporated.
5.Divide the mixture evenly between the prepared tins and place in the oven to bake for 20-25 minutes.The sponges are cooked when they are a good golden brown and spring back lightly when pressed.Insert a skewer into the middle cakes and make sure it comes out clean.
6.Allow to cool for a minute or two and then invert onto a wire rack to cool completely.Beat the cream with the icing sugar until quite stiff.
7.Once the sponges are cold,place one onto a serving plate.Spread with a generous amount of jam and then top with the stiffly whipped cream.Place the other sponge on top and finish with a dusting of icing sugar.

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