Really, do you need reasons? No, I didn’t think so (even though, I have right now, many reasons, and hovering right at the top is that last night, for the first time in weeks, no one, –not even one person!– woke coughing/vomiting/nightmares/feeling sick. I had more than an hour unbroken sleep! Wah-hey-hey!!)
Yesterday, there was a whole conversation about this cake yesterday on t’interwebs. Maud from Awfully Chipper made it (looked delish), Laura from Raising Elves was making it for a birthday and Deb from FatDebSlim said it was divine and she always uses this recipe (Darn, I should have got the exact quote. Let you take my paraphrasing and know that, if Deb says it is divine, and is her go-to cake, well, then it is frankly a-mazing. Deb knows her stuff)
(I had published it before on the now-deceased Parent.ie site, so thought, since I make it several times a week and it really is my own go-to recipe, I should post it here (I really am shocked I’ve never posted the recipe here yet))
And so I made this cake today… and 3 dozen buns: when I was baking the cake, James, who has been really unwell and eating nothing, did a happy dance in excitement that I was making “t’oclate buns!”. So I hastily had to fire together another batch of this recipe. Which really illustrates a point I hoped to make: this is an exceptionally easy cake, that has never yet failed me, tastes so sweet and delicious and the recipe can be used in many different ways.
I usually make a cake/flan and a couple of trays of buns (see here). Today, I poured the batter into three 7″ cake tins and baked until golden. I let them cool in the tins for around ten minutes then cool completely out of their tins on a wire rack.
On a beautiful daffodil-filled day of spring, a cake like this is always warranted 🙂
Victoria Sponge mixture
(makes up into a batter-like consistency)
225g self-raising flour
225g caster sugar
225g butter (I use real butter; I cannot bring myself to use margarine)
1 teaspoon baking powder
1 teaspoon of vanilla extract (optional- but adds a delicious something)
Preheat the oven to 160C.
Melt the butter gently in a small saucepan.
Put the flour, sugar, eggs, baking powder, and vanilla essence (if using) into the food processor.
Whizz up for about 20 seconds. Whizz it gently further, pouring in the melted butter in a steady stream until completely blended.
Pour into prepared cake tins (greased and lined with baking paper) I used three 7″ tins today, but usually use two 8″ tins.
Bake for approximately 15-18 minutes for cakes, 10-12 minutes to buns/fairycakes.
That is the most ginormous Victoria sponge I’ve ever seen. And about twice as puffy as mine. I’d be very envious if I didn’t still have half a cake right here.
It is actually particularly tall. Kind of gluttonous of us… 😛 (as I rub my hands in anticipation of a large slice!!!)
That looks so inviting, I think I might have to make a Victoria Sponge this weekend!
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Because who doesn’t need buns and a Vicky sponge for breakfast!!!!
Precisely, Wonderful Wagon. That’s living in bliss 😀
So easy Nicola, and enough to feed your hordes too!!
Yum! Haven’t made one of these for a while – it’s on the Easter holiday list!
This looks delish Emily, I have a particular spot in my tummy looking for this lovely recipe. Hopefully at the weekend I’ll be giving this a whirl, I have an Easter Cupcake recipe to make also. Great job! I also now want a mini one to have with my 3pm cuppa.
I stand by my claim. So easy to make and never fails. If I need a cake on the fly, this is it, every time. All the kids know how to make it too. Although the three year old needs a bit of direction! 😉 I have oft been woken up with a “can we make Emily’s cake?” Now I just wish I could make your scones like you do. 🙁
I’ll do a live scone demo if you do a live Nacho demo 😉 😉
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