RECIPE: Victoria Sponge Cake to celebrate VE Day 75 by Sue Stoneman


Sue shares her recipe for a delicious Victoria Sponge Cake to celebrate VE Day 75, commemorating the official end of the Second World War. 

With #lockdown #stayhome and #staysafe, plans for street parties to mark this day in history have been postponed or cancelled.  You could hold your own celebration at home with your family and bake your favourite cake!


victoria sponge

Victoria Sponge was named after Queen Victoria, who was believed to enjoy eating cakes and this was one of her favourites.  It was one of the first cakes to be made after the invention of baking powder and baking soda which helps to make the sponge lovely and light. 

Generally, it is two round cakes, sandwiched together with jam, usually raspberry jam and sprinkled with sugar.  Now there are many variations for this tea time treat which include sandwiching the layers with different flavour jams, adding freshly whipped cream and fresh or tinned fruit. 

Of course you can fill it and decorate it as you like, using what ingredients you have or are able to get hold of.  It is best eaten on the day you bake it and with a lovely cup of English tea.

Recipe

What you need:

225g soft unsalted butter (room temperature)

225g self-raising Flour

225g granulated sugar (caster sugar or golden granulated or caster sugar is OK)

2 level teaspoons of baking powder

4 large eggs

A squeeze of vanilla paste (optional but gives it extra flavour) I love to use Little Pod Vanilla Paste – one of my favourite store cupboard ingredients

What to do:

  1. Line the base with baking paper and grease the sides of two round baking tins 20cm diameter.  Put your oven on at 180C/160C Fan.

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2. Put all of the ingredients into a large bowl and blend with an electric hand mixer until thoroughly mixed (about 2 minutes).

3. Divide the mixture evenly into the two tins and level the tops with a pallet knife.

3. Bake for 25 minutes in the centre of your oven until the tops are lightly coloured and when inserted with a skewer, it comes out clean. Another way of knowing if the cake is cooked is that the mixture starts coming away from the sides of the tin and if you lightly press the top of the sponge with your finger, it bounces straight back.

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4. Leave to cool in the tin for five minutes before turning out onto a cooling rack and peel off the baking paper.  When completely cold, fill with your favourite jam and sprinkle with caster or icing sugar.  I filled this one with my homemade plum jam.  Tuck in!


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