Victoria Sponge

It occurs to me that it is some time since I last offered up a sacrifice to the Goddess of Sugar and Spice and All Things Nice.

Largely this is because the last few cakes baked in this Hall were made by Mark, the Mountain King. As we recently saw on Bake-Off, men can be fantastic bakers, and Mark’s Victorias have been no exception. Most delicious. And filled with cream and berries. Clotted cream works particularly well.

Anyway, he’s been using the recipe over on BBC Good Food as his base. And then adding things like orange and lemon extracts (works wonderfully) and decorating with glace icing.

DSCN0205

So.

200g each of sugar, flour and butter

4 eggs

1 tsp baking powder

2 tbsp milk.

Tip it all into a bowl and beat into a batter. Split between two 8” tins and back for c.20 mins at 190C (170C for fan-ovens)/gas mark 5, until nice and golden and spongey to touch. But you know that instruction already, don’t you?

Allow to cool and sandwich together with the filling of your choice. Like I say, carefully beaten clotted cream (just to soften; DO NOT WHISK), with raspberries and/or strawberries is particularly tasty.

Try not to eat all at once.

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