I can't begin to tell you how delectable this cake is. It tastes like a million bucks, but it's actually quite easy to make, when you have the right recipe.
I struggled for years to get it right. I always ended up with a not so spongy sponge cake, it was flat, it was chewy, it was terrible and nothing like what it's supposed to be.
After trying many recipes, I almost gave up on the idea of being able to produce a delicious Victoria Sponge, that is until I realized that the perfect recipe had been sitting in my pantry all along.
A few years ago I bought 2 cookbooks packed with British recipes, the best of the best the most common cakes, desserts and breads.
So this afternoon while browsing through one of the books, I came across the recipe and I almost didn't make it for fear it would just be a waste of ingredients again, but I decided to set those fears aside and go for it. I am SO glad I did.
THIS is it folks, this is the perfect no fail Victoria Sponge.
But I'm going to stop talking and just share the recipe so you can go ahead and make it for your family too.....or for yourself. Trust me, I know. I have to be very careful not to inhale this baby all on my own.
1 and 1/4 cups self rising flour, sifted
3/4 cup sugar
3/4 cup soft butter or margarine
3 large eggs
1 tsp vanilla extract
Powdered sugar for dusting
Preheat the oven to 325 F. Grease and line two 8 in. round sandwich pans. Put all the ingredients except the jam and powdered sugar in a standing mixer and beat the living daylights out of them.
When the batter is fluffy, very pale and almost mousse-like, divide it between the two pans and smooth out. Bake for about 20 minutes or until a toothpick inserted in the center, comes out clean. The cakes should be springy to the touch.
Cool on a wire rack, and when cool sandwich them together with strawberry jam and dust the top.
If you want to use cream as well, use a layer of whipped cream on top of the jam before placing the second cake on top.