It’s always handy to have a simple cake recipe in your arsenal when it comes to cooking. Why? Well a basic cake recipe means that you’ll never be stuck.
Whether it’s for a birthday, a gift or something for the visitors, this Victoria sponge cake is delicious, quick and super-easy to make. And the best thing about it? It only takes half an hour to bake. Sorted.
Ingredients:
225g butter or margarine
225g caster sugar
4 medium eggs
2 teaspoons of vanilla extract
225g self-rising flour
Method:
Preheat your oven to 180C and grease and line two round 18cm cake tins with greaseproof paper.
Add the butter and sugar into a large mixing bowl, and using a hand mixer, blend the two ingredients together until they are creamed. You’ll know they’ve combined properly when the mixture becomes pale and fluffy.
Add the eggs to the mixture and make sure you mix it well after you add each egg.
Fold in the flour using a metal spoon and by stirring in a figure-of-eight shape. The mixture will turn into a type of batter that has a soft dropping consistency.
Divide the mixture between the two cake tins and gently spread it out with a silicone spatula.
Bake the mixture for 20-25minutes until a skewer inserted into the middle comes out clean.
Remove your cake from the oven and allow it to cool on a wire rack. When both sides of the cake have cooled, sandwich them together using lashings of whipped cream and strawberry jam. Delicious!
