My next kitchen staple is Victoria Sponge. It is a complete classic and with the all-in-one method, a very easy cake to make. I know the recipe off by heart because it is so simple to remember and I make it very often.
It may be odd to see baking powder being added with self-raising flour, but no additional air is being added from the creaming of the fat and sugar. However do not add a heaped teaspoon, otherwise the cake will rise and then sink. Do not open the oven door before 20 minutes otherwise it will sink.
225g caster sugar, plus extra for dusting
225g self-raising flour
1 tsp baking powder
150g good quality raspberry jam
- Preheat the oven to 180°C. Grease and line the base of two 20cm sandwich tins.
- Place all the ingredients into a mixing bowl and beat until it becomes an even colour using an electric mixer.
- Divide the mixture between the two sandwich tins and level off with a spoon.
- Bake for about 25 minutes until the top is golden, and a skewer inserted into the centre of the cake comes out clean.
- Allow to cool in the tin for 5 minutes before running a palette knife around the edge of the tin and flipping onto a cooling rack until fully cool.
- Take one sponge and spread over the jam. Top with the other sponge and dust with the caster sugar.
You can make this more luxurious by filling the sponges with a buttercream or whipped cream. This can definitely serve 6 – 8.