Today’s Victoria Sponge cake recipe is currently a favourite recipe in my kitchen at the moment as I have two large cakes to make Friday morning (practice makes perfect) and thought I should practise.
I am so glad I had practised the recipe again as unfortunately I had my first ever stodgy cake, (more Yorkshire pudding consistency than light and fluffy) however after reading up on what might have gone wrong I realised the problem straight away…. I over mixed the eggs and flour preventing air being able to move through the batter.
Although it may have been down to other problems too, see below.
Ill list a few common problems and solutions at the bottom of the post, in case like me, you were having a bad day. I always like to know what went wrong, to prevent it occurring again
Here is the recipe from BBC GoodFood, super simple and tastes delious once you’ve got it right haha I really loved the quote:
“You can’t go wrong with this perfect party cake – full of spongey goodness. Makes a super-simple wedding cake, too”
Opps lol you can if your me
Ok before you start heat the oven to 190c or fan 170c, line two 20cm round tins with butter than parchment paper to prevent it from scorching.
For the Cake:
• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
To start with , cream the butter and sugar to a light smooth consistancy, slowley beat in the eggs, and sift the flour mixing slow but well. do not over mix.
Evenley divide the cake batter between the two tins and bake for around 20 minutes or until the sponge springs back when touched.
For the buttercream:
• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam
• icing sugar , to decorate
Proplems that may have occured
- A stodgy cake
It may need to be cooked longer at a lower temprature.
Do not overfill the cake tin, it needs to be 2/3 full.
Do not over beat the mixture after the eggs and butter have been creamed.