Do it yourself - How to make a Traditional Victorian Sponge Cake

Yummy -  sponge cake

Compliments of the season to you! Christmas is never complete without a cake and cakes don't have to cost a fortune. Plus, as we all know, not everyone likes Christmas cakes and so, I am sharing my secret recipe for a moist, mouth-watering sponge cake for you to add to your festive dinner.This cake is exciting both to adults and children. It is also makes a special Christmas gift! Why not try this quick and easy family treat. 

Ingredients

For the cake

230g caster sugar

230g softened butter (I use Bertolli – olive oil spread)

3 large eggs, beaten ( I use organic free-range)

230g self-raising flour (McDougalls is the best)

1 tsp baking powder

2 tbsp milk

For the butter cream filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

340g jar good-quality strawberry jam (I use Sainsbury's Strawberry Jam)

icing sugar, to decorate.

And... you can listen to this nice track while you bake...

Sponge Cake - Method

STEP 1: Heat oven to 190C/fan 170C/Gas 5.  Spread a teaspoonful of butter on the inside of two 15/20cm sandwich tins. Cut some non-stick baking paper and line the two tins. In a large bowl, mix the butter, eggs, vanilla and sugar until light and creamy then gradually add the flour. Mix all the cake ingredients together until the batter is smooth and soft. 

Tip: Sometimes, I put all the ingredients in a blender and mix for about 5 minutes.

STEP2: Pour the mixture the tins in two equal halves, smooth the surface with the back of a spoon. Place the two tins in the middle of the often then bake for about 15 minutes. The cover each tin with a square of baking paper, reduce the heat to 170C/150C/Gas4 and bake for a further 5-10 minutes or until golden.  Test to make sure the cake is ready. TEST: Dip a clean sharp knife into the middle of the cake,  if it comes out clean, it is baked. You can also press down on the cake, if the cake springs back when pressed, it is ready. If the knife comes out sticky, you need to leave the cake in the oven for a further 5 minutes. Leave the cake to cool for about 15 minutes, then, turn it out on to a plate or board.

Butter Icing Filling – Method

In a bowl, beat the butter until smooth and creamy, then, gradually add in icing sugar and vanilla extract. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. You can add some cream to the top of the cake and dust with a little icing sugar before serving.

Hmmm, enjoy!