The Practical Victoria Sponge Recipe

HelenaMullinsBlog0 Comments

I see that a lot of people are taking full advantage of their time in quarantine by trying out new recipes, getting all those jobs done in the house that were put on the back burner or just having guilt-free Netflix binges. I am loving people’s social media posts which is keeping us all connecting during this pandemic and letting us know how others are handling their extra time at home.

Over the weekend myself and mam baked a Victoria sponge cake with butter Icing and I thought I’d share her recipe with you. My mam, Catherine, would describe herself as a practical cook and used to not only do breakfast’s for people at Glen Gat Guesthouse but prepared evening meals and desserts Monday to Friday for students and workmen who used to stay. Now, thankfully we only do B&B at the house and we can eat all the desserts ourselves!

So here is mam’s practical Victoria sponge Cake recipe and we recorded a demonstration video- Enjoy!

NOTE: We used double the quantity as the tins were large for baking and we also LOVE cake.

Ingredients:

  • 400 Grams of castor sugar
  • 400 Grams of Margarine
  • 400 Grams of self-raising flour or just ordinary flour with added baking powder.
  • 8 eggs

How to prepare:

Preheat the oven to 150 degrees while you prepare the cake mixture. Grease your tins with some margarine/butter and line with some flour. Add the plain/self-raising flour, castor sugar and margarine into a blender and blend until smooth. Add in the eggs and baking powder to make sure it rises in the oven. If the consistency is too runny, add a little more flour and blend again. Then pour the mixture into your baking trays.

Pop the tray(s) into the oven at 170 degrees for about 35/40 mins. You’ll know it’s cooked when you stick a knife into the cake and it doesn’t stick to it. Leave to cool and then add your butter Icing and toppings of your choice.

For the Butter Icing

  • 4 Ozs of Butter
  • 8 Ozs of Icing sugar
  • small drop of milk
  • couple of drops of Vanilla Essence
  • Large bag of Cadbury’s Buttons

How to prepare:

Mix the 4 Ounces of Butter, 8 Ounces of Icing sugar with the vanilla essence and some milk and blend. Smooth over the cake and add some chocolate buttons (or whatever desired topping) to decorate.

Check out this demo video below: