The cake with a royal history the Victorian has very British roots. For me, this is a no fail recipe. For the new bakers out there, do give it a try! You won’t regret it.
Alright, fellow bakers, let’s whip up something that’ll make your kitchen smell divine – a fluffy, Victorian sponge cake that’s so simple and delicious, you’ll want to bake it again and again! Ready? Let’s do this!
Ingredients:
- 175 gms Flour
- 175 gms Sugar
- 175 gms Butter
- 3 Eggs
- 1 ½ tsp Baking Powder
- 1 tsp Vanilla Essence
- ¼ cup Milk
Method (AKA How We Make the Cake Magic Happen):
- Flour Power: First things first – sieve the flour and baking powder together. Give them a nice little shake to mix well and set aside. It’s their turn later!
- Egg-citing Moment: Separate those egg whites and get ready to flex your muscles (or use an electric hand beater – I won’t judge). Beat those egg whites until they form soft, fluffy peaks. Trust me, this is what makes your cake cloud-like!
- Butter It Up: In a separate bowl, cream the butter and sugar until it’s all light, airy, and downright irresistible. You want it to be fluffy enough to make you want to dive in with a spoon. But, patience!
- Yolk It In: Add your egg yolks and vanilla essence to the butter-sugar mix and blend it all together.
- Egg White Time: Gently add in those fluffy egg whites you worked so hard on. Mix them in with love – no beating, just gentle folding!
- Flour Power (Again): Now, slowly fold in the sifted flour and milk. We’re going for smooth and creamy, so don’t rush it. Think zen, but with cake batter.
- Batter Up: Pour your lovely cake batter into a greased and dusted baking tin. Give it a couple of taps on the counter to release any sneaky air bubbles hiding inside.
- Bake & Wait: Pop it into a pre-heated oven at 175°C and let the magic happen for about 40 minutes. You’ll know it’s ready when you stick a toothpick in the centre, and it comes out clean. No batter sticking to it? You’ve nailed it!
- Cool It: Take your masterpiece out of the oven and let it sit in the tin for 20 minutes – patience is key here. Then, carefully demould it and let it cool completely on a wire rack. Resist the urge to slice it while warm (I know, it’s hard!).
- Slice & Enjoy: Once cooled, slice it up and dive in! Pair it with your favourite tea or coffee, or give it a royal twist and sandwich it with some jam or fruit preserve. Dust off your masterpiece with some icing sugar and dig in – you’ve earned it!