Best Original Sponge Cake Recipe Ever!

I have tried many sponge cake recipes over the years but have come to believe that a classic Victoria sponge cake recipe is the best sponge cake ever. Why do I feel so adamant that this is so? Well, that’s because a Victoria sponge cake recipe has never let me down when I needed to produce a great tasting cake out of the hat at a moment’s notice.

The one great test I rely on, (one where without doubt you can tell you have made an exceptional sponge cake) was given to me by a good friend who stated to me that she looked for the ‘bounce back effect’ in a sponge. When questioned further, she revealed that you knew for definite you were in for a great teatime treat if when you pressed or cut into the top of the intended cake, the sponge reacts by giving way ‘gracefully’ beneath your finger or the knife, but then once released immediately springs back to its original position!

I can confirm I have now used the following recipe on family, friends and work colleagues, and every time I have cooked it, it has been a great success because of its excellent 'bounce back effect'. As stated above, it's especially useful to have a cake recipe in your reportoire that produces exceptional results when you are in a hurry, for those last minute village shows or fetes, parties or charity events. At one such recent MacMillian Nurses Cancer Coffee morning event that I attended the cake I submitted was completed late at night and in a great rush, but I still managed to get rave reviews for my home baking efforts....just brilliant and it shows that this recipe can withstand a bit of pressure.

So further further ado here is my cake recipe:

Serves 6-8

20 minutes to cook in a 180° degree oven.

2 x 7ins cake tins, lightly greased and lined at the bottom with grease proof paper.

For the Victoria Sponge Cake:-

4oz of unsalted English butter

4oz of golden caster sugar

2 x medium *eggs

4oz of self raising flour

2-3 drops of vanilla extract

1 x twist of the salt pot (omit if using salted butter)

1tbsp of milk

Please note: I have experimented with this recipe and used duck eggs instead of hen eggs. The result was an exceptionally rich, moist and flavoursome sponge cake, however due to the higher fat content of the duck eggs the sponge can be a bit more temperamental to handle (for instance it takes longer to brown, forms an outer crust and is easier to break when transferring from the baking tins to the cooling rack and cutting into for the cream and jam) therefore I would advise to stick with hen eggs if you want guaranteed results.

3-4 tbsp of good quality strawberry jam or homemade strawberry compote.

To make the *butter cream you will need the following:

2oz of butter

4oz of icing sugar

2-3 drops of vanilla essence (optional)

some milk or warm water.

*If you prefer you can use one small pot of double and/or whipping cream instead of the butter cream (depends on personal preference).

I have also varied the flavour of my butter cream by adding the zest and juice of one lemon or orange to the mixture instead of using the vanilla essence and milk which makes a lovely change.

1. Beat together the golden caster sugar and the butter in a large mixing bowl until the mixture is light and fluffy in texture.

2. Beat the eggs together in a separate bowl. Gradually add the beaten eggs, a little at a time, to your creamed sugar and butter mixture. You must beat well between each addition. At the end of this stage, add in also the vanilla extract.

3. Now sift into the bowl all of the flour and salt and use a large metal spoon to gently fold it in. You do this by using a figure of eight movement around the bowl with your spoon and by turning the bowl a quarter turn every now and then to ensure that all of the flour gets thoroughly mixed in. Do not bang your spoon on the side of the bowl or the bowl itself.....the idea is that you are trying to maintain the air that you have just been beating into the mixture which will help it rise in the oven. You've got it right, if the mixture easily slides off the spoon when suspended over the bowl, if it's too thick, gently stir in the milk in order to loosen the overall consistency.

4. Halve the mixture between the 2 baking tins and level the top with the back of your spoon. Bake for 18 to *20 minutes on the middle shelf. The cakes are cooked if they are a golden brown in colour and the sponge springes back if lightly touched. If still unsure, insert a skewer into the middle of the sponge, it is cooked through, if the skewer comes out clean.

*I personally like to keep a close eye on my cakes after 15 minutes worth of cooking time. This is because over the years I have found my own oven to be hotter than what it states on the temperature dial, so, if I watch the cooking process towards the end at least I have time to adjust or take evasive action before the cakes start to burn and spoil.

5. If cooked, place the cakes in their tins on a wire rack to cool for a few minutes. After a few minutes, remove the cakes from their tins and cool even more on the wire rack. Remove the grease proof paper at the bottom.

7. To make the butter cream. Place the butter in a small to medium sized bowl and beat until soft. Gradually sift and beat in the icing sugar and then add the vanilla essence. Add enough milk or water to give a final fluffy consistency.

6. When the cakes are completely cold, turn one cake upside down and decorate the bottom with either the butter cream or whipped cream, (depending on which one you are using), smooth the jam on the bottom of the second cake and sandwich together. Finally dust with either caster sugar or more icing sugar. (Again what you use depends on your personal preference!)