Thinking about making a cake but worried it's too difficult? It's easy once you know how. Start with the basics, like this classic Victoria sponge. TV cook Rosemary Shrager shows you how to make this British cake recipe with an easy step-by-step guide. It takes just over an hour to make and the whole family will love it, so what are you waiting for?
Thinking about making a cake but worried it’s too difficult? It’s easy once you know how. Start with the basics, like this classic Victoria sponge. TV cook Rosemary Shrager shows you how to make this British cake recipe with an easy step-by-step guide. It takes just over an hour to make and the whole family will love it, so what are you waiting for?
First prepare two 20cm sandwich tins by greasing them well with butter.
TIP: You don’t have to stick to a round cake tin – you can use a square or oblong tin or even cook the cake in a Pyrex dish. Do be sure to use the right size, however. An 18cm square cake tin roughly equals a 20cm round one. If you want to use a bigger tin, use one and a half times the quantity of the mixture, or even double it, remembering that it will take a little longer to cook.
Line the base of each tin with a circle of baking parchment cut to fit.
TIP: Greasing and lining the cake tin before baking not only prevents the cake sticking it also gives it a softer exterior.
Put the soft butter and the sugar in a large mixing bowl.
Beat the butter and sugar together until fluffy and almost white in colour. This is easiest with an electric beater but you can also use a wooden spoon.
Lightly whisk the eggs together in a small jug or bowl.
Add to the butter mixture a little at a time, beating constantly.
TIP: Beat in the eggs a little at a time to try to prevent curdling. Don’t worry too much if the mixture does curdle though, because as soon as the flour is added it will bring it back together. The texture will be slightly denser but the cake will be fine.
Now sift in the flour in 3 or 4 additions.
Fold in the flour each time with a large metal spoon. Be careful not to knock the air out or the cake will be heavy.
Divide the cake mixture equally between the 2 sandwich tins and level the surface.
Place on the middle shelf of an oven preheated to 180°C/gas mark 4 and bake for 25–30 minutes, until well-risen and golden brown.
To check if the cakes are done, press one gently in the middle with your finger – it should spring back up.
If you’re still not sure, insert a skewer in the centre – if it comes out clean, the cake is cooked through.
Remove the cakes from the oven and leave in the tins for 10 minutes. Then run a knife around the edge of each one to loosen it if necessary.
Turn out the cakes on to a wire rack. Leave to cool completely.
Peel off the baking parchment and put one of the cakes on a serving plate.
Spread the raspberry jam over the top of the cake.
Put the other cake on top of the jam.
Then sift the icing sugar over the top through a fine sieve.
TIP: If you want to ice a cake and the top has peaked slightly, you can always trim it and then turn it over.