Classic Victoria Sponge Cake

For the Sponge

Eggs

Butter (Softened)

Caster Sugar

Self Raising Flour

Vanilla Extract (I like Nielsen Massey)

 

 

Weigh your Eggs in the shell. Take a note of that weight and use the same amount of butter, sugar and flour.

I personally prefer the all in one method, so simply add the butter, sugar, eggs and flour into a large bowl and mix well (an electric mix or stand mixer works best for this)

Spoon the mixture into your preferred tin, or cupcake cases.

Bake at a low temperature (140oC) until the cakes are golden brown, and a clean skewer comes out clean when inserted into the middle of the cake.

The cakes should spring back to the touch.

Allow to cool slightly, then remove from the tins and leave to cool completely.

Decorate as you prefer with fresh cream, buttercream or ganache.

Any cake not eaten can be stored in an airtight tin (or fridge if you have used fresh cream or ganache)