Those of you who follow me on Instagram would know that I had to sit for a "Living in the UK" test a few weeks ago in order to complete our settlement visa application (or known as Green Card in the U.S). After a 24 hour cramming session (I'm a lazy student despite my age), I now know interesting facts such as a third of the UK population have experimented with drugs (I'm rather sheltered and gullible so eyes literally bulged when I read this. Really??!!) to the percentage of "oriental" population residing in the UK (I've always thought I'm categorized as an Asian but that actually refers to Indians/Pakistanis/Bangladeshis. Just in case you're interested, it's 0.4%. Miniscule. Ant sized minority. Non existent. Let's breed like rabbits to get the ratio up).
Now what's that got to do with the Victoria sponge cake, I hear you ask. Well, the truth is I've never ever tasted this traditional British cake up until recently. I've lived here for nearly 5 years yet not a single morsel has passed through my lips. I thought about buying one from a store but the list of ingredients was enough to appall me. Now that my metabolic rate has practically grinds to a halt and I loathe saccharine sweet desserts anyway, I try to reduce sugar and replace white flour whenever I can. Besides, I'm a mom. When you feed little kids sweets, they sprout horns and run amok.
This recipe literally takes minutes to whizz up..... meaning, you chuck all the ingredients into the mixing bowl, whizzzzzzz and plonk it into the oven. I made this recently for a dinner party and the practically orgasmic feedback meant that it was a winner. The sponge is moist and melt in your mouth buttery goodness and goes fabulously with strawberries and cream.
165g caster sugar
200g softened butter
200g light brown self raising flour (or if you prefer, white)
1 tsp baking powder
4 small/medium eggs or 3 large eggs
2 tbsp milk
A handful of fresh strawberries
Approximately 175g of soft strawberry jam/preserve
2 drops of vanilla extract
225ml double cream
1. Preheat oven to 190˚C. Butter and line 2 sandwich tins with baking parchment paper.
2. Dump all the ingredients for sponge in a large mixing bowl and whiz in a processor or with a mixer.
3. Divide the batter equally between 2 tins.
4. Bake for 20-25 minutes until sponge is golden. Put on the cooling rack to cool.
5. Slice the strawberries and put to one side. Put the double cream in a large mixing bowl and add a couple drops of vanilla extract. Beat till the cream is thick.
6. You can slice the top of one cake to make it even or leave it as it is. Slater the top of one sponge with cream. Place slices of strawberries on top of the cream. Spread the strawberry jam.
7. Sandwich the second sponge on top of the filling.
**you can reduce or increase the of filling depending on your taste. There's no hard and fast rule as it largely depends on your preference.