A very short Victoria Sandwich Cake. I used a 7 inch round pan. I should have used a 6 inch one.
This cake has always held my interest, because it is a classic tea-time (or anytime) cake that is simple to make with ingredients so simple you cannot forget it. Same amount of eggs, flour, butter and sugar. I did not make this cake much earlier because I figured the cake would be too sweet for my family’s taste.
But I wanted to try it, at least once. So I made a small one. My colleagues like it. Do I like it? It’s a bit sweet and the cake is denser than a normal sponge cake. Texture wise is slightly dry and the cake has a very nice egg-y fragrance. Quite an acceptable cake, actually.
Would I make this again? Maybe.
Victoria Sponge Cake
- 111.5 grams butter
- 111.5 grams sugar
- 1 tsp vanilla extract
- 111.5 grams egg, lightly beaten
- 111.5 grams all-purpose flour
- 1 tsp baking powder
- a large pinch of salt
- 2 tbsp milk
- Raspberry jam for filling
- Icing sugar
- Grease and line a 6 inch round pan. Preheat oven to 170 C.
- Sift flour, baking powder and salt into a bowl. Set aside.
- In the bowl of a mixer, place butter, sugar and vanilla extract. Beat until butter turns pale white and is light and fluffy.
- Add in egg gradually, making sure each addition is fully incorporated before adding more.
- Scrape down sides of the bowl and beat for a minute to combine.
- Sift in dry ingredients over 4-5 additions. Fold to combine well after each addition.
- Add in milk. Fold to combine well.
- Scrape batter into prepared pan and level the batter.
- Bake for 30 minutes.
- Cool completely before slicing cake in half horizontally and filling with jam. Dust the top of the cake liberally with icing sugar.
Why the odd measurements? Well, I weighed 2 eggs (without shells) and they were 111.5 grams. Hence everything else follows. Not too sure are the eggs meant to be weighed with or without shells.
Most recipes use self-raising flour. Since I do not stock self-raising flour and do not want to buy another pack of flour, I added 1 tsp baking powder. You can increase to 1.5 tsp of baking powder if you prefer fluffier cake.
Not exactly half but I was having too much fun slicing the cake with these cute “cake slicer helper” I bought from taobao.
It works well for small cakes, unless you got a very long bread knife. Ha!