I recently had a request from someone to do a video making sponge cake. So I have decided that over the next few weeks I shall do three different types of sponge cake. First up is a Victoria Sandwich, but this one is using the all-in-one method from Mary Berry’s recipe. This is where all the ingredients are placed in the bowl together and mixed, rather than mixing ingredients a bit at a time. Doing it this way requires little effort but it does need some extra raising agent as the eggs are not whisked in the same way as a normal sponge cake.
This method works very well and is almost foolproof, providing that the batter is not mixed for too long.
A Victoria Sandwich is two layers with jam in the middle. Often some buttercream or whipped cream is added too. For mine I used strawberry jam and buttercream(with a little vanilla added).
It turned out very well indeed, so I am very pleased. The cake is delicious, ideal as part of afternoon tea.
Over the next few weeks I shall do a hot milk sponge and then a very light sponge, similar to a chiffon cake. In each instance I will do single layers just to show how they are done.
For the sponge cakes:
- 225g self raising flour (1 3/4 cups)
- 225 unsalted butter, softened (2 sticks)
- 225g caster sugar (1 1/4 cups)
- 2 tsp baking powder
- 4 large egss(xl in USA)
- pinch of salt
- 3-4 tbsp strawberry or raspberry jam
- 140g icing sugar
- 100g unsalted butter, softened
- a dash of vanilla extract(optional)
- Preheat the oven to 180C/160C Fan/350F.
- Grease and line 2 20cm(8 inch) sandwich/cake pans.
- Place all the ingredients for the sponges into a large bowl and mix them together(I used a hand mixer, but manually or a stand mixer is fine).
- Do not over mix the batter.
- Transfer the batter equally between the two pans and spread to level all over.
- Bake in the oven for 25 minutes, until the cake is coming away from the side of the tin and the top springs back when gently pressed down.
- Cool in the pans for 10 minutes and then transfer to a wire rack to cool, removing the lining paper from the bottom.
- Place 100g of butter and the icing sugar and vanilla extract into a large bowl amd mix together until all is combined and creamy.
- Spread the jam over one of the sponge layer, almost to the edge.
- Turn the other sponge over so the bottom is facing upwards.
- Spread the buttercream all over it, almost to the edge.
- Turn that layer of sponge over and place on top on the jam layer.
- Dust the top with icing sugar if you wish.