Sunday, 12 April 2015
Fluffy victoria sponge
The Easter holidays go so quickly! We had a great trip to the Cotswolds - such beautiful countryside and a good time of year to see all the little lambs springing about and chasing each other. We have also been in the stressful process of house buying...a long waiting game but we will excited to move in (fingers crossed it all goes well!).
After eating a lot of chocolate, I have chosen a classic victoria sponge. A more spring like pudding due the lightness and fresh strawberry taste. (I tend to use jam but you could use real strawberries.) I have always followed the same recipe but, as it didn't rise so well last time, I have used a Great British bake Off recipe. It cam out pretty well, nice and light and fluffy. The book used real strawberries and mascarpone filling but I prefer jam and butter icing for extra sweetness.
180g unsalted butter (room temperature)
180g caster sugar
3/4 tsp vanilla extract
180g self raising flour
1 tbsp warm tap water
250g icing sugar
80g softened butter
1/2 tsp vanilla extract
Jam (any flavour)
1. Heat the oven to 180C. Put the butter in a mixing bowl and beat with a spoon until creamy. Gradually beat in the sugar one tablespoon at a time.
2. Put the eggs and vanilla in a separate jug and beat with a fork. gradually add the mixture into the butter mix, scraping down the sides as you go. Before the last addition of egg, add in one tablespoon of flour to stop the mixture from curdling.
3. Sift the rest of the flour into the mixture and fold in with a plastic spatula. Add the warm water after 3 folds and continue until you can no longer see flour.
4. Divide the mixture into two 20.5 cm round tins. Bake for 25 minutes, until golden.
5. Run a blade around the edge of the tin to loosen it. Leave for a minute in the tin then transfer to a cooling rack.
6. When the sponge is cool, mix the butter, icing sugar and vanilla essence then spread over one half of the sponge. Spread jam onto the other half and put together. Dust with icing on top.