My Perfectly Sinful Victoria Sponge
For many people a Victoria Sponge is the most British of all cakes.
When I use the word ‘British’ in this instance, I refer to the stiff-collared, starchy Victorian stereotype of sexually repressed British types who nervously avert their eyes from strangers’ gazes, whilst desperately wishing to be liberated from their prisons of respectability.
‘All this psychoanalysis from just a simple cake?’
Yes, it might seem that I’m reading a little too much into the behaviour profile of these food stuffs, but has it ever occurred to you what the food you eat really says about you?
Still, there’s no reason for a food stuff to hold onto its staid reputation, just because that’s the way that it’s always been. That was the thought that was going through my head as I tenderly tiptoed my way through the supermarket, picking ingredients of the shelf for my very first baking creation: a saucy take on a Victoria Sponge that would make the Queen herself blush.
Although my recipe for this Victoria Sponge is pretty much exactly the same as the ‘classic’ one, my recommendation for a saucy twist is to slip your favourite toy inside yourself before you begin and take your time baking. Don’t forget that this is your time, so enjoy it!
|For the cake:||For the filling:|
|200g soft, unsalted butter
200g caster sugar
4 beaten eggs
200g sifted self-raising flour
1 tsp baking powder
2 tbsp milk
|100g soft, unsalted butter
140g sifted icing sugar
170g quality strawberry jam
icing sugar to dust
Pre-heat your oven to 190c/Fan 170c/gas mark 5, then lube up your 20cm sandwich tins with butter and line with grease-proof paper.
In a large bowl, beat together 200g soft butter with your caster sugar and then slowly add in your eggs, followed by the self-raising flour, baking powder and milk. Beat well until you have a smooth batter.
Divide this mixture between your greased tins and level out the surface with a spatula.
Pop your cakes into the oven and bake for 20 minutes until golden. Once baked, pop them out on a cooling rack to cool completely.
Whilst your cakes are cooling, make your filling by beating 100g soft butter until creamy, then slowly add in your icing sugar.
Spread the butter cream over the bottom of one sponge, top this with jam and the place your second cake on top.