A Simple Bake For A Sunday Morning.

I love baking, it’s very mindful, can be relaxing (can also be v v stressful!) and you get something out of it at the end too/.. which you then get to eat?! Dreamy hobby if you ask me.

I don’t share what I bake that often, as I don’t think they’re “worthy” but I thought why not. A Victoria Sponge is quite a simple bake too, it’s easy enough to just mix everything together by hand or use an electric mixer as I do.

The basic recipe I used is just from BBC Good Food, however, I adapt it slightly as I like to beat the sugar and butter together first before adding the eggs and flour together, I also sifted my flour as I feel like this makes the cake a bit lighter and more fluffy.

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Start by preheating your oven to 190C/fan 170 or gas mark 5. Then prepare your sandwich tins. I use a springform tin and butter and flour it to make a non-stick coating.

In a large bowl, beat your butter and sugar together until a pale and creamy consistency. Then you can add all the four, baking powder and the eggs (beat slightly first to combine) together and mix. I then add the vanilla essence and milk to loosen the mixture slightly as it can get quite thick.

Divide the mixture evenly between two tins (or one in my case so I have to do two bakes) and bake in the oven for around 20 minutes, until golden and coming away from the sides of the tin. It should also spring back slightly when you press lightly on the top with your finger.

You then leave to cool completely before decorating.

I don’t use buttercream for Victoria Sponges as it’s got to be strawberry jam and cream. I also sliced up real strawberries and popped them in the inside, between the jam and cream layer to make it even more boujee.

Will you be giving this bake a go?