Granny Jo’s Victoria Sponge

Makes two 8” cakes, or one tall 8” cake.

Ingredients:

First with weights, as Granny makes it, then with measuring cups/spoons:

With a scale:

  • 8 oz unsalted butter
  • 8 oz castor/granulated sugar
  • 4 large eggs
  • 8 oz self-raising flour*
  • 1 teaspoon baking powder
  • (2 tablespoons milk to add if necessary)

With measuring tools:

  • 1 cup unsalted butter
  • 1 cup castor/granulated sugar
  • 4 large eggs
  • 1 ½ cups, less 1 Tablespoon self-raising flour*
  • 1 teaspoon baking powder
  • (2 Tablespoons milk to add, if necessary)

For finishing:

  • Granulated sugar
  • Fruit jam

* if you don’t have self -raising flour, remove 1 Tablespoon of the flour, and replace with 1 Tablespoon of baking powder; you still need the additional 1 tsp of baking powder in the recipe.

Directions:

Preheat the oven to 360F/182C.

Prepare two 8” non-shiny cake tins by greasing them with butter, and line the bases with non-stick parchment paper.

Ingredients must all be at room temperature.

Place the butter in a mixing bowl and beat it until it is pale and light.  Add the sugar, continuing to beat until the mixture is light and fluffy.

Break the eggs into a separate bowl, and beat them lightly.  Add the beaten eggs to the butter/sugar mixture one spoonful at a time, making sure that they are fully incorporated before adding the next spoonful.

Whisk the flour and the baking powder together in another bowl.  Using a large spoon, fold in the whisked flour to the egg and butter mixture.  Do not over mix, or the cake will be tough.

Check the consistency of the batter – look for the batter to drop easily off of a spoon when it is tapped gently on the side of the bowl.  If it is too stiff, add a little milk (up to 2 tablespoons, a little at a time).

Divide the mixture equally between the two prepared tins.  Whack the tins down gently on the counter to remove any bubbles and to level the cakes.  Place into preheated oven for 25 to 30 minutes until a toothpick inserted into the centre comes out clean.

When finished baking, turn out onto a wire rack and remove the baking parchment.  Flip them over right side up.  Removing the cakes quickly from their tins will avoid soggy bottoms!

When completely cool, cut the cakes in half horizontally and spread the middle with jam.  Place the top back on.  This will make two Victoria Sponges, or a tall Victoria Sponge with three layers of jam.  Sprinkle the top with granulated sugar.

Tips:

If your mixture “curdles”, don’t worry.  Just add a spoonful of flour in and mix it together.  This should absorb all the excess liquid that’s separated the mixture.

Don’t open the oven during baking.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

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