I think it’s so true that it’s the simple things in life that make us happiest. Take the humble and extremely simple Victoria Sandwich Cake for example, as cakes go it’s pretty much fool proof to make but always tastes great with a lovely cup of tea!
There’s such a vast array of delectable cakes and sweets available these days (let me tell you, I pretty much enjoy them all!) It’s easy to overlook the small but perfectly formed Victoria Sponge amongst the huge cakes you find in the display fridges of coffee shops these days!
If I’m at home, hankering after something sweet it’s this marvelously easy peasy classic that I always plump to bake though. I personally don’t know why anyone would choose to eat a shop bought version when this recipe takes barely any energy at all to make, it’s so much more delicious and fresh tasting! Here’s my go to recipe…..
175g unsalted butter (room temp)
175g caster sugar
3 eggs, beaten
1/2 Tsp Vanilla Extract
175g self raising flour
- Preheat the oven to 180c/Gas 4/350f. Lightly grease two 20cm sandwich tins with butter and line with baking parchment. I trace around the tins with a pen and use scissors to cut out the circles.
- Cream the butter and sugar together until light and fluffy, you can use a hand held electric mixer if you like.
- Slowly add the beaten eggs and vanilla extract, continuously mixing until combined.
- Fold in the sifted flour until fully integrated into the mixture.
- Use a spoon to divide the mixture between the two sandwich tins and smooth the tops over.
- Bake for approximately 20 minutes, until lightly golden, springy to the touch and a skewer or knife comes out clean when inserted.
- Leave to cool and remove from the tins onto a wire rack.
Et Voila! You have a gorgeous light Victoria Sandwich cake, “simples” to quote the Meercats! All you need to do now is decide on what filling you want between your sandwich! Go traditional with plain old strawberry jam, add fresh whipped cream, lemon curd, buttercream or fresh strawberries, the list is endless really. You must wait until the cake is cooled completely though to ensure the filling doesn’t just run off and make a mess. One thing I always do, no matter what the filling, is sprinkle icing sugar on the top! It’s so pretty!
With this cake I opted to fill it with strawberry conserve from Aldi and homemade buttercream using this recipe from the BBC Good Food website. This made enough buttercream for two cakes so if you’re only making one remember you will need to half the amount of ingredients.
The finished product was eaten in rather large slices accompanied by tea of course!mmmm, so delicious and super easy!
What’s your go to cake recipe?
Peace and Love
Ginger and Cream XOXO
All Images by Ginger and Cream