ish tint, and have a density to it. Victoria sponge is very flaky and i have come to the realisation that i do not like cakes that are made with butter. It makes them flaky and very breakable (is that even a word?). This recipe calls for vegetable oil to be used as the fat and let me tell you something, every cake i have made that requires vegetable oil in the recipe is so superior to any other.
300g golden caster sugar
350g all purpose flour
1tsp bicarbonate of soda
350ml vegetable oil
290 ml buttermilk
1 T Vanilla extract
- Sift flour, salt and bicarbonate of soda in a bowl.
- Add sugar
- Mix together in another bowl, eggs, buttermilk, oil and vanilla extract.
- Slowly begin to incorporate the two together making sure you have a nice smooth mixture.
- Do not over beat and do not mix in any other order.
- Have your oven on at 180 degrees and prepare 2 cake tins 8" each and pour your batter in
- Cook for about 30-40 minutes and then leave them to cool down.
300ml whipped cream
100g icing sugar
- Whip together till you reach a stiff consistency and put in the fridge till ready.
Butter cream recipe:
400g Philadelphia cream cheese
350g icing sugar
1T vanilla extract
- Make sure everything is at room temperature.
- Mix together the butter and Philadelphia and beat till well combined. You should not have any lumps if you left them at room temperature.
- Begin adding the icing sugar and continue beating.
- Add vanilla extract and mix then set aside in the fridge to harden slightly before you coat the cake.
Once you have finished assembling the cake, make sure you return it to the fridge until you need to eat it.
This recipe is a classic for me and works every time. Everyone that has tried this comments on the moistness of it and the flavour. Nothing beats it, and too much of it can definitely put you in a cake coma as i found out last night.....