One of Britain’s most loved cakes is the Victoria sponge cake that supposedly has been named after Queen Victoria. Its a moist delicious and feather light sponge that is perfect to serve at tea time. Either slather it with cream and strawberries or lightly dust it with some icing sugar. Its absolute heaven when slightly warmed before enjoying it.
The key to growth is constantly learning new things. Baking is something I enjoy and being part of a baker’s fortnightly baking group is such a treasure trove of recipes and flavours. i have Anuja Sule from Simple Baking to thank again for this wonderful recipe.
175 grams butter, room temperature (1 cup)
175 grams caster sugar (1 cup)
1 teaspoon vanilla essence
3 eggs, room temperature
175 grams all purpose flour (1.5 cup)
1 1/2 teaspoon baking powder
30 ml milk, room temperature
- Heat oven to 190 degree Celsius. Grease and flour one 8 inch round cake tin.
- Sieve the flour and baking powder.
- Place the butter, sugar and vanilla essence into a bowl and beat well to a creamy consistency (about 5 minutes).
- Slowly beat in the eggs, one by one
- Then fold in the flour and baking powder and mix well.
- Add the milk give it a nice stir.
- Pour the batter into the cake tin, place into the oven and bake for about 20 mins until risen and golden brown.
- The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Dust some icing sugar on top and eat warm.