Cake of the month: Victoria Sponge

The winning recipe from the Buttered Crumbs Bake off (drum roll please)……

9oz (270g) golden caster sugar   Golden sugar has a better flavour than white.

6oz (180g) soft butter        You can use a butter substitute but it won’t taste as good.

3 eggs     Medium or large, it doesn’t make much of a difference.

4floz (110ml) milk   Any kind of milk will do the job, it’s about moisture not fat content or animal type! Milk substitutes will be fine too.

8oz (240g) plain flour   You get a better rise from plain flour and baking powder, self raising flour loses it’s effectiveness over time.

1½ tsp baking powder Don’t use “double action” baking powder, it has a tendency to make the cake rise too much and then deflate into a crater!

Grease and line two sandwich tins. Preheat the oven to 170°c/ 160 fan/ Gas mark 4. Using an electric whisk (if you have one) beat together the sugar and butter, then beat in the eggs one at a time.

Sift together the flour and baking powder. Add half of the flour to the mixture and beat in, then add half of the milk and beat well. Repeat with the rest of the flour and milk. You could use the all in one method if you want, I just like doing it the old fashioned way.

Divide the mixture between the cake tins and bake for twenty minutes or until the tops are golden brown and a skewer poked inn the middle comes out clean. Cool on a wire rack.

When completely cool sandwich together with a good quality strawberry or raspberry jam and some whipped cream or buttercream. Dust with icing sugar, dust through a stencil if you want a pretty pattern. Serves 8-12 depending on how greedy you are!

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