Today I am sharing a family recipe for Victoria Sponge Cake that has been handed down to me by my mother, who has been baking it for 50+ years. It is a household favourite and is one of my go-to tasty teatime recipes if I am having people over as it really is simply delicious.
I can make this Victoria sponge cake quite well, but it does not really compare with my Mum’s … I bow down to her in all her cake making abilities, but thought I would share it so that you can give it a try and taste the happiness and love too!
Part of the inspiration for this generational/family post came from Patience Brewster (an artist and designer of handmade and handcrafted unique gifts and ornaments – they shared their family owned company and philosophy which got me thinking about those family traditions that get passed down, one of those often being food. So, while I share my Mum’s recipe, do take a look at the Patience Brewster unique gift page, I personally am so drawn to the beautiful stationery. Enjoy!
large eggs (2 if using 6 inch tins or 3 for 8 inch tins)
soft margerine – same weight as the eggs
self-raising flour, sifted – same weight as the eggs
caster sugar – same weight as the eggs
1 tsp vanilla essence
1 tsp baking soda
jam for filling
icing/confectioner sugar for dusting
x2 round cake tins (either 6in or 8in)
Heat oven to 325 F
Weigh the eggs
Grease and flour, or grease and line the bottom of the tins with baking parchment
Weigh out the sugar, margarine and flour to the same weight as the eggs
Sift the flour and baking powder into a bowl and set aside
In another bowl, using a electric whisk/mixer, cream together the sugar, margarine and vanilla essence until fluffy
Add one egg at a time with one tablespoon of the flour to the electirc mixer and combine – keep doing this for each egg
Add the rest of the flour but do not use the electirc mixer – instead fold it in very gently until it is all mixed in
Divide the mixture between the two cake tins and level the top
Place in the middle of the oven for 25-30 minutes, or until firm to the touch
Remove from oven and let cool in the tins for a few minutes, then turn out on to a cooling rack (you may need to ease round the edges of the cake to get them out)
Leave to cool – you can cover with a tea towel to keep the cakes moist – then cover one cake with jam (do not be shy about how much you use) then sandwich the other cake on top
Dust with icing sugar and then devour!
What do you think? If you have a go at this recipe, let me know how it turns out!