It’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!
This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.
So, here is what you will need to make an 8″ cake.
(Recipe adapted from BBC Good Food.)
For the Sponge
- 200g Golden Caster Sugar
- 200g Unsalted Butter, Room Temp
- 4 Eggs, Room Temp
- 200g Self Raising Flour
- 1 tsp Baking Powder
- 2 tbsp Milk
- 1 tsp Vanilla Extract (Optional)
- 1/4 tsp Salt
For the Filling
- 100g Unsalted Butter, Room Temp
- 140g Icing Sugar
- 1/2 tsp Vanilla Extract (Optional)
- Approx 300g Strawberry Jam
- Icing Sugar for Dusting
- 2 x 8″ (20cm) Round Loose Bottomed Cake Tins
A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.
Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.
Preheat your oven to 190°C/Fan 170°C.
Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.
Leave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.
To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)
Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.
Then smear the buttercream evenly all over the top, right to the edges.
Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.
Store in an airtight container and eat within 2 days.
So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.
Until next time my lovelies!