I've been absent for a while...my nine month baking project is finally out of the oven! Kyle Wilder Mitchell arrived in London, on his due date, at 8lbs 10oz.
With the birth of our baby in London, the gorgeous spring weather and the upcoming Royal nuptials I thought I might make something very English for my first baking project post-baby...Victoria Sponge. Named after Queen Victoria, it is basically jam and whipped cream sandwiched between two layers of vanilla cake. It's not frosted or decorated in any way so it's super simple to make. Since we now have a little one, everything is baby sized, as are my Victoria Sponges. Of course you can make this in the traditional cake version or into regular sized cupcakes if you like.
VICTORIA SPONGE (Vanilla cake recipe adapted from Hummingbird Bakery)
- 120 g all-purpose flour
- 140 g sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 40 g unsalted butter, room temp
- 120 ml whole milk, divided in two
- 1 egg
- 1/4 tsp vanilla extract
Using a paddle attachment or hand mixer, beat flour, sugar, baking powder, salt and butter until the mixture looks like sand. Add half the milk and continue to beat until just combined. Add the remaining milk, egg and vanilla extract and beat till mixture is smooth, taking care not to overbeat.
Divide batter into lined cupcake tin. I used a mini-muffin tin and this recipe makes 24 of them (would make a dozen cupcakes). Bake at 325ºF/ 160ºC for 20 - 22 min (15 - 18 min for mini) or until cake tester comes out clean.
Cool completely, then slice the tops off and spread with strawberry jam (or raspberry) and freshly whipped cream. I used about 1 cup cream and 1/3 cup of jam for this recipe.