I don’t know about you but it has felt like its been raining in England for ages, even though it has only been a week! This weekend, it truly felt like a typical English Winter Weekend and I spent most of the weekend hibernating, snuggled up on the sofa under a blanket in a cashmere top and bottoms with the heating on.
Whilst I wasn’t on the sofa, I was cooking up a storm, and along with cooking a Sunday Roast (with a little red wine 😉 ), I opted out of cooking may usual Apple Crumble and cooked a Victoria Sponge instead. Its been a while since I shared a recipe, so I thought I would pop this one on here, in case anyone fancied giving it ago this week, seeing as there is a lot more rain forecast!
Ingredients
- For the Sponge:
- 300g Self-raising flour
- 300g Caster Sugar
- 300g Margarine
- 2 teaspoons of Vanilla Essence
- 6 Eggs beaten
- 2x Six Inch Round Cake Tins
- Oil spray
- Baking Paper
- For the Icing:
- 125g Butter (Salted) (leave out overnight to soften)
- 2 teaspoons of Cream Cheese
- 250g Icing Sugar
- 2 teaspoons of Vanilla Essence
- 2 Desert spoons of Raspberry Jam
Method
Sponge Mix
- In preparation for making your cake, pop the Oven on at 180ºC (160ºC Fan assisted). Spray the bottom and the side of your cake tins with a light amount of oil spray and add baking paper to the bottom.
- Place the margarine and the sugar into a bowl and cream together by had or by using an electric whisk. Once finished, the mix should be pale in colour. Do not be afraid to mix some more as you cannot over mix at this stage.
- Next, gradually add the beaten eggs to the mix, bit by bit until all the mixture is mixed, being careful to not over beat together at this stage.
- Slowly fold in the flour, using a side, whisking the mixture together. Once again, you are looking to make a smooth and pale mixture.
- Once the mixture has been fully folded in, add in the Vanilla Essence and mix again to fully combined.
- Your sponge mix is complete! Add the mixture to both of your cake tins, separating evenly. Giving the cake tin a gentle shake so that the mixture remains flat in the tin.
- Pop into the oven for 55 mins. One cooked, check with a skewer before removing finally from the oven. Leaving to cool on the side, before icing.
Icing
- Add the butter, cream cheese and Vanilla Essence to a bowl and whisk together.
- Next, add in the icing sugar and whisk again. (Note: I always use an electric whisk for making the icing as it makes it a lot easier). You can’t over whisk this stage, so whisk away until it looks delicious and has a nice airy consistency and tastes amazing 😉 (I always have to do the finger taste test!)
- Once the icing has been fully whisked, add in the Jam and mix again.
- Now that your icing mixture is all complete, cut the tops off of your sponges and add a very generous layer of icing on top of one of the cakes before flipping the top of the other sponge and sandwiching together.
- Next, add the remaining icing to the top of the cake to decorate (similar to the picture).
I hope you enjoy baking it as much as I enjoyed eating it 😉 I hope you have a lovely start to the week xxx
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Author
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