Tag Archives: butter cream

Victoria Sponge with a Difference

8 May

And the difference of course, is chocolate. Cocoa to be precise. In fact, every bit of this recipe needs you to be precise. The secret of a great Vic Sponge, light, fluffy and downright delicious, is precise measurements. Normally I’m more laid-back with quantities and have been known to throw in a bit of this, chuck in a bit of that, add more flour or less, depending on how the mixture looks. But not with the old Vic. Oh no. Precision is the name of the game. Digital scales are your friend when making this particular cake.

Chocolate Victoria Sponge with vanilla buttercream icing

However, it’s important to remember that this is also the easiest cake in the universe. Ok maybe there are easier ones, but this recipe really is a doddle, quick to whizz up, a short time in the oven, and in less than a couple of the hours, on the table while you sit back and bask in the compliments.

So here we go. You’ll need two 20cm “sandwich” tins, well greased and bottom lined. You’ll also need scales and a sieve, and a couple of bowls, one large, one small. Preheat the oven to 180 C.

INGREDIENTS

3 large free range eggs – crack them into the small bowl and weigh them! They’ll be about 175 g
175g (or equivalent weight of eggs) of each of the following: caster sugar; softened butter; self-raising flour.
2 heaped tablespoons cocoa
3 tablespoons milk

METHOD 

  1. Whizz the butter and sugar together until really light and fluffy.
  2. Add the eggs and blend well.
  3. Now place the sieve over the large bowl and add the two tablespoons of cocoa.
  4. Add the flour until the scales read 175 g (or equivalent weight of eggs)
  5. Fold in the flour/cocoa  and then add the milk, folding gently with a metal spoon.
  6. divide the mixture between the two tins and bake for approximately 25 minutes until risen and springy to the touch.
  7. Allow to cool on a wire rack before icing.

ICING

4 – 5 table spoons strawberry or apricot jam, slightly warmed.
150 g softened butter
300 g icing sugar

METHOD

  1. Whizz the icing sugar and butter together to make a nice thick, smooth, butter cream.
  2. Place one cake on a serving plate.
  3. Spread the top of the cake with the warmed jam.
  4. Then spread on half the butter cream.
  5. Place the second cake on top and smooth on the remaining butter cream.
  6. Decorate with pretty sugar paste flowers (optional – haha!)

It’s a lovely light cake and a versatil recipe and the jam makes the cake supermoist. Have fun trying out different combinations 🙂

Chocolate Victoria Sponge

The seal of approval!

One of my regular cakefans

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