Victoria Oozing Jam and Cream Sponge

Friday, 28 June 2013

After making several kinds of cupcakes and cookies from pre-made baking mixes in the past, I was yet to bake a cake from scratch and it was definitely on my 'things I really want to do' list. I adore afternoon tea; calmly sipping on tea without a care in the world surrounded by pretty traditional vintage cakes. So I decided that baking a classic Victoria sponge cake from scratch would a fun and messy activity and hopefully result in a perfect sweet treat for the weekend!

My boyfriend and I used a BBC Good Food recipe which consisted of these ingredients:
For the cake...
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
Icing sugar and strawberries to decorate

For the filling...
 100g softened butter
140g icing sugar
340g strawberry (or raspberry) jam

After pre-heating the oven to 190C/fan 170C/gas 5 and greasing two sandwich tins (ours weren't quite the required 20cm), throw all of the cake ingredients into a bowl and mix until you have a smooth batter.

As we knew we would have spare batter due to our smaller tins, we decided to also make two cupcakes. 

Bake for about 20 minutes until lovely and golden, then leave them to cool completely whilst you prepare the icing. It was tricky to get the sponges out of the tins and onto a cooling rack but they amazingly didn't fall apart!

The messy part... Beat the softened butter until it's creamy and then add the icing sugar. When using an electric mix be prepared for icing sugar to fly everywhere. Spread the butter cream onto one sponge and top with strawberry jam or spread the jam onto the other sponge and squish the sponges together. Feel free to spread lots of jam on the sponge to create the 'oozing jam and creamy' effect, you won't be able to resist a slice.

Sprinkle with icing sugar and place strawberry halves on top for decoration. It's meant to be cut into 10 slices but it depends how much of a piggy you want to be, I know our slices were huge!

And there you have it, a surprisingly simple but not so surprisingly yummy Sunday afternoon dessert. The start of my love for baking...

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