The weather has been absolutely gorgeous recently, I haven’t wanted to spend any time at all in the kitchen. I would much rather be lazing in a park somewhere with a picnic and a glass of pimms than baking in front of a hot oven. But in the end my love of baking always drags me back to the kitchen. I wanted to give my boyfriend Matt a baking lesson so decided to teach him how to make one of his favourites, Victoria Sponge, which also happens to be the perfect summertime cake. Its a cake that reminds me of holidays in Devon when I was little, full of soft whipped cream and plenty of jam. It’s one of the simplest cakes around so if you would rather be enjoying the weather then is the perfect choice, minimum effort with scrummy results.
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225g self-raising flour
2 tsp baking powder
225g unsalted butter, room temperature
225g caster sugar
4 large eggs, lightly beaten
120g raspberry jam
150ml double cream, whipped to soft peaks
Preheat the oven to 180C/350F. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
Sieve the flour and baking soda together into a medium bowl, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.
You want the cake batter to be ‘dropping consistency’ which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds. If the batter is sticking to the spoon for too long mix in a tblsp or two of milk to soften the batter.
Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the middle of a cake come out clean. The cake should also be golden brown and be coming away from the edge of the tin.
Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
To assemble spread one layer of cake with the jam and top with the whipped cream. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.
Top Tip – Ever had a cake batter appear to curdle on you? It’s most likely down to two things. Firstly make sure you beat the butter and sugar until very light and fluffy, it needs to be almost white. Secondly make sure all your ingredients are at the room temperature. If you keep your eggs in the fridge this will increase the chance of curdling.
My first cookbook The Boy Who Bakes available to pre-order here now