Classic Victoria Sponge? Yes please.

I know I know, its January and we are all supposed to be super healthy, but life is too short. And what am I supposed to do when I have extra double cream in the fridge? I can’t let it go to waste. That would be wrong.

There is something very satisfying about a Victoria sponge. Two layers of light and fluffy sponge baked freshly at home, brought together with a layer of jam and cream. Mmm. I used Mary Berry’s recipe for this cake and it works like a dream.

Although after baking this cake a few times, I have picked up a few tricks that have really helped me bake a beautiful light airy sponge. First of all I made sure that all my ingredients are at room temperature, so that my butter is nice and soft and easy to cream and my eggs are not too cold.

I use an electric hand mixer to whip up as much air into my butter and sugar because let’s be honest, my arms are just not cut out for the job. It really does make a difference and saves you a lot of time.

Lastly, I put both cake tins on the same shelf in the oven (luckily they fit) because then it ensures an even bake. And I was very careful to not over bake it. I hate a dry sponge don’t you?

Sandwich the two cakes with a layer of jam and whipped cream, of course the cream is optional, but when given the option why would you say no? And I know what you are thinking, why did I have double cream in my fridge in the first place? Well that’s another story.

Go on, treat yourself!

www.jbimagery.co.uk

Victoria Sponge

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