It's cake time once more! The lovely Jess from Lady Of Vintage has brought us a classic Victoria Sponge recipe and believe us, her sponges are incredible (we had a tasting session last week!). So pre-heat your ovens, tie back your hair in a silk scarf and get ready to give Mary Berry a run for her money.
A vintage hello from “Lady of Vintage Bakery”...
We are inspired by all things vintage, shabby chic and retro when it comes to cakes and tea. So to start off our little baking adventure here on the blog we have a traditional Victoria Sponge Sandwich recipe. The recipe itself is from the 1950’s and has been adapted with the use of unsalted butter. It’s a must try for all cake lovers!
226 g Self Raising Flour
226 g Caster Sugar
226 g Unsalted Butter or Stork
1 1/2 tsp Baking Powder
For your decoration and indulgent cake filling use your favourite strawberry jam, fresh strawberries and whipped double cream.
Preheat your oven to 160C (If you have a fan assisted one you may have to adjust slightly)
Butter 2X 8 inch sprung tins.
· Place Flour, Sugar, Eggs, Butter and Baking Powder into a large bowl and mix until combined. (It really is that simple!)
· Divide your mix evenly into the two tins. You can always weigh each one if you are a perfectionist.
· Place in the oven for around 25 minutes.
· Next, allow your sponges to cool completely (otherwise getting them out the tin can create a messy disaster!)
· Take one of the cakes and spread your chosen jam and/or whipped cream. Place the other sponge on top pressing down gently.
· Decorate with strawberries and icing sugar and enjoy with a nice cup of tea perhaps?
You can find further recipes and vintage chatter over on our blog at www.ladyofvintage.com or visit our bakery website to order or simply take a tour at www.ladyofvintagebakery.com
Until next time!
Jessica-Lady of Vintage