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Sunday, 3 July 2016
Mini Victoria Sponge Cakes, Birthdays and Elections
vegan Victoria sponge cake before. The one Sylvia chose had 4 eggs. Too many for my liking. Yet it is a favourite of E, her Scottish dad. Maybe this sort of cake is in her blood. On both sides of her family. My mum's sponge cakes were light with no butter added but we had this sort of cake that I just called plain cake. Other people call it butter cake, vanilla cake or pound cake.
I often bake with oil or margarine. I can see that it is a good experience to learn some basics of baking. This is the sort of recipe where you watch butter go from bright to pale yellow as you cream butter and sugar. Sylvia helped with reading the recipe, beating, cracking eggs, and decorating.
Victoria sponge also has jam with cream or buttercream (always buttercream for E) and is merely topped with a dusting of powdered icing sugar. However I am not much of a traditionalist. I wanted to have fun with icing. I followed the recipe and added 2 cups of icing sugar to the buttercream recipe. It was far too stiff to spread and needed thinning.
We ate the cake for dessert that night. It was yellow and fluffy inside like a proper Victoria sponge. I enjoyed it. Yet I actually prefer the vegan sponge. Or if I had had my druthers I would have made a batch of peppermint patty slice. At least she ate a small bowl of our favourite pilaf for dinner.
Brexit!) I still live in hope of a strong and compassionate leader for our country. Unfortunately this year does not seem the year for it.
I am sending this cake to Jibber Jabber for Love Cake which has the theme of Garden Party this month; to The Baking Explorer and Cakeyboi for Treat Petite; and Pebble Soup and Coffee and Vanilla for Inheritance Recipes.
More plain vanilla cakes on Green Gournet Giraffe:
Avocado pound cake with cream cheese frosting
Butterless butter cake
Plain butter cake
Sourdough vanilla sponge cake (v)
Vegan Victoria sponge cake (v)
Mini Victoria Sponge Cakes
From Grandma's Recipes
1 cup (225g) castor sugar
2 cups (225g) self raising flour
1/2 tsp vanilla extract
1/2 - 2 cups icing sugar
jam or nutella
icing sugar to dust
Grease and line six to eight 10cm cake tins. Preheat oven to 180 C.
Cream butter and sugar. Add eggs, beating after each egg. Gradually beat in the flour. The batter is quite thick. Spoon batter into the prepared tins, smoothing the top of each. Bake for 20-25 minutes or until cake is golden brown and springs back when touched on top. (I had a couple of thicker cakes that took longer to cook.) Cool on a wire rack.
To fill the cakes, first made the buttercream icing by creaming butter, vanilla and gradually adding icing sugar until you have a thick icing. I had four cakes that were paired up to sandwich together and two cakes that I sliced open and filled. So either pair up cakes or slice them open and spread buttercream on one slice, top with jam or nutella. Sandwich other cake on top. Sieve icing sugar on top (or if you want to be pretty, use leftover buttercream to ice and decorate).
On the Stereo:
Super Trouper: ABBA