Wed 9 Nov 2011
This is an extremely popular cake in England and derived its name from Queen Victoria. Its simple and quick to make and the mixture can even be poured into small cake cases to make buns instead. There are a few different recipes out there for this but I thought I would still share my favourite.
- 225g unsalted butter
- 225g caster sugar
- 225g self raising flour
- ½ tsp baking powder
- 4 eggs
- few drops vanilla extract
- 5og unsalted butter
- 175g sifted icing sugar
- 1 tsp vanilla extract
- 1 tbsp baileys (optional)
- Preheat the oven to 180°C/350°F/Gas mark 4 and grease and line with baking paper two 20cm/8in sandwich tins.
- Mix the butter and sugar in a bowl until it is fluffy and lighter in colour.
- Sieve the flour and baking powder into a separate bowl
- Gradually add the eggs one at a time to the butter mixture making sure to beat thoroughly. You may add a spoonful of flour to the mixture between eggs to help prevent curdling.
- Add vanilla extract.
- Sieve the flour again this time into the butter and egg mixture.
- Fold the flour into the mixture until fully combined. Do not beat as this will produce a less fluffy cake.
- Evenly divide the mixture between the two sandwich tins
- Bake for 25 minutes or until the sponges spring back when pressed lightly – be careful of checking these too soon as they may sink in the middle if not ready.
- Turn out on a wire rack to cool
If you are short on time and are using a soft butter then you can literally just add all the ingredients for the sponge into a bowl and mix using an electric whisk but I find this often makes the cake less fluffy and light.
- Blend the butter, icing sugar, vanilla extract and baileys if using till smooth. I would suggest adding the icing sugar gradually and tasting as you go as you may find you need less or more than stated.
- Once the cakes have cooled sandwich them together with a layer of the cream.
- Dust the cake with icing sugar to finish.
Origionally this cake was sandwiched together using jam instead of butter cream and it is more common now to find both jam and butter cream as a filling. You can even add fresh fruits instead of jam or add cocoa to the butter cream to make a chocolate filling.