I am no domestic goddess.
But just lately I’ve rediscovered baking. There is something quite wonderful about having your 8 year old son who’s not impressed with much, breathe: “Wow mum, that looks delicious.”
Ok Ok, so I’m a sucker for compliments.
So today I attempted a Victoria sponge cake; surely the most traditional of English Sunday treats?
And it was easy peasy. I mean embarrassingly easy. Everything in one bowl, mix, pour, bake.
My kind of cake.
Sure my first attempt doesn’t look really pretty and perfect, but let me tell you, it tasted GORGEOUS.
So if you’re not ordinarily the baking type and fancy impressing the family, this is for you. It’s a Mary Berry Victoria Sponge so you know you’re on to a winner.
UPDATE: I made it again, this time with some slightly better photos!
225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
1 tsp vanilla essence
2-3 tbsp milk
4 tbsp raspberry jam
1. Grease and base line two 8 inch sandwich tins with greased greaseproof paper.
Heat oven to 180C.
2. Put all the ingredients into a large mixing bowl and beat well until totally blended. See, it even starts off really really easy.
3. Divide mixture evenly between the two tins and level out.
4. Bake for about 25 minutes or until well risen and the cake springs back when lightly pressed.
Leave to cool on a wire rack.
5. When cold, spread the base of one cake with the jam – or any jam of your choice – and sandwich the two halves together.
Sprinkle the top with a little icing sugar and voila!
So very easy to make and a perfect teatime treat or something to pop in a lunchbox.
You can also add a layer of buttercream icing to add that little extra touch of decadence!