Simple and Sumptuous Victoria Sponge

Sometimes I just get that major craving to make a cake. I don't even necessarily want to eat it but there is such joy to be found in making a cake and giving out big slices. Of course though sometimes we have special occasions where we need to whip up some cake like for birthdays or you know, Sundays. 

We did actually have a birthday and so, of course, it wouldn't be complete without cake! 

I really struggle to pick a favourite type of cake because I feel like every different mood needs different cake. However, you can never really go wrong with your classic Victoria Sponge. They are super simple and easy to put together and really easy to get in your gob and demolish. 

Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Assembly Time: 15 minutes

Ingredients:

• 250g softened unsalted butter, plus extra for greasing
• 250g caster sugar
• 4 teaspoons vanilla extract
• 4 eggs
• 250g sifted self-raising flour
• 30g mayonnaise 
• Jar of strawberry jam - the good stuff
• 300ml double cream
• Half a pack of strawberries
• Half a pack of blueberries
• Icing sugar to sift over

Method:

Preheat your oven to 170C. Grease two cake tins with butter and line the bottom with baking paper. 

Cream together your butter and sugar. Do this until the volume increases and it becomes paler in colour. Add the 3 tsp of vanilla extract and the mayonnaise and cream together again. I know this sounds weird but you won't taste it and it makes the whole mixture just more creamy and allows the cake to hold a little firmer and not crumble apart. As we're serving it half-naked then we don't want a cake that can't keep it together. We have a hard enough time keeping it together ourselves. Moving on.....

Add one egg and mix it in, then add some of the flour and keep alternating eggs and flour until you've used up all the ingredients and you've got a smooth, thick batter.

Separate the batter evenly between the two cake tins. 

Pop those bad boys in the oven. Same shelf if you can, if not just switch them halfway for an even bake. Bake for about 20 minutes or until a skewer/knife comes out clean. 

Remove from the oven and let cool completely in the tin. 

Whilst you wait for the cakes to cool, whip up your cream with 1 tsp of vanilla until you get soft peaks. 

Once the cake has cooled, pick the one with smoothest and light golden top to use as your top layer. Trim the edges off (I cut away about half an inch worth and used a smaller cake tin bottom to trace cut around with a knife). When baking the outside cooks a little more so we're just ensuring every bit of our mouthful will be fluffy. You don't have to do this if you really can't be arsed though, no judging.

On your bottom layer smooth out a thick and juicy slathering of strawberry jam. You don't need to use the whole jar but don't be stingy. Then top with most of the cream but leave a little for sticking on fruit later. 

Add your top later. Sift over a layer of icing sugar. Stick on some strawberries and blueberries with the leftover cream. Bobs your uncle, Fannys your aunt, you've got yourself a smashing good cake. 

If you don't have a birthday coming up soon and need a good excuse for this British staple then I'm sure Prince Harry and Meghan Markle's wedding day is a good a day as any! Enjoy with plenty of prosecco - goes without saying! 

Love, Rachael x