Hello, readers! I thought I’d do a slightly different feature this time, and write you up my favourite family recipe for Chocolate Victoria Sponge cake. Ingredients for the sponge.
100g Self raising flour
50g Cocoa Powder
150g Caster Sugar
1tsp vanilla essence Ingredients for the middle.
Equal parts butter to icing sugar (specific I know! This entirely depends on how much buttercream you want!)
A good dollop of a jam of your choice. (Raspberry is my favourite.) Method.
Preheat your oven to gas mark 6 before you start!!
Beat the butter and sugar together until there are no lumps! Personally, I always use a wooden spoon for this, but I appreciate some lucky people have KitchenAid’s and those kind of gadgets which will also do just fine. (Kitchen Aid type device is so on the wedding list!!!)
Weigh out your flour, sift it to remove lumps and keep in a separate bowl to your cake mixture.
Crack the egg into your mixture, and before mixing chuck in a spoonful of your flour. (We were always told when we were studying Food Technology it stops the egg splitting and the mixture curdling. I don’t know how much of this was actually reliable food science or just my teacher’s habit.)
Repeat this step for all your eggs, and once finished, add the vanilla essence.
Finally, add the rest of your flour and sift in your cocoa powder. Fold this in with a metal spoon. Again, it’s a foodtechnologyteacherism, but it’s always worked well and most sponge recipes support this direction.
Grease and line two fairly shallow tins (usually about 3cm thick), and bake in the oven for about 20-25 minutes. You can either test if your cake is done by either:-
+ Pressing gently on the top. If your mixture sinks under your fingers, it is not cooked. A cooked cake should spring back up after you have touched it.
+ Inserting a clean skewer to the middle. This is not a professional approach to baking as it leaves a hole in the top of your cake, but this is a highly reliable test. If your skewer comes out clean, your cake is baked! If it comes out with mixture still stuck to it, it needs longer.
Once the cakes are cooked, turn them out onto a surface to cool down. Filling
Don’t put your filling inside the cake until it is completely cooled. The buttercream will just melt and you will be left with a sticky mess.
In a big bowl (trust me, icing sugar gets everywhere) slowly mix together your butter and icing sugar until you have reached a smooth consistency. Grate zest from an orange (and squeeze the juice in for extra tangy-ness) into the buttercream mix and give it a good stir.
Once your cakes are cooled, carefully make a clean cut along the top to make them straight where they will have risen in the oven. Your cakes should look like two flat cylinders.
Using a pallet knife, smooth the buttercream on one of the cakes. If you have any left over buttercream, it tastes amazing on toast. Just saying.
Spread your jam onto the other cake, and sandwich!!
Traditionally, a sponge cake is lightly dusted on top with icing sugar. There are many different toppings you can use, personally, I like it to be dusted and garnished with strawberries, but each to their own!Enjoy!! E x