Idiot-Proof Victoria Sponge with Sour Cherry Jam

I’m back! For the first time in a month I have energy to spare and time on my hands. Plus, a fabulous recipe to share for anyone who – like me – dreams of bringing out a cake-plate full of a glorious, moist, classic Vicky Sponge and wowing her friends, but is a bit clueless and terrified, (and so far only has the cake plate. Ahem.)

Well, this was me last week. And this week, I’m feeling all smug. Except for the disaster I’ll confess to at the end of this blog. Here goes:

Shopping List:

For the sponge:
2 large eggs. Weigh them, and then measure out the same weight in:
Caster sugar
Self-raising flour
Soft-tub margarine
1tsp Vanilla essence
1 and a half tsp baking powder

It’s alright, it looks like this:

For the filling:
Sour cherry jam
AND for the buttercream:
2 oz butter
4 oz icing sugar
1tsp vanilla essence

How to Make it:

1. Shove everything for the sponge in a big bowl and give it a whizz with your favourite electric mixer. Don’t stop ’til you get enough it’s all light and fluffy.
2. Grab the nearest pair of lined and greased tins, and dollop half the mixture right in the middle of each one.
3. Using the back of a big spoon, gentle press the mixture towards the edges of the tin. Try not to make a mess of the sides, as then it’ll look all pretty. Like so:

4. Chuck it in a pre-heated oven (160 degrees for a fan-assisted, 180 for the rest) for 25 minutes, or until it’s all golden.
TOP TIP: Check it’s done by plunging a skewer into the middle. If it comes out clean, you’re onto a winner. If not, shove it back in the oven.
5. While you make your nommy filling, leave the beauties to cool. Doesn’t it looks awesome:

6.  Plonk the butter, sugar and vanilla essence in a bowl and beat with a spoon until your arm aches. Or until the mixture’s nice and firm and looking tasty.

7. Geeeently flip one of the sponges over and spread the buttercream all over it. Lightly splurge the jam on top, making sure to lick all the spoons when you’re finished.

8. Go all arty and sprinkle the top with caster sugar. Feel free to take a photo at a jaunty angle.

And there you have it. it’s all pretty and eatable, but do try and save it for a tea party.
I had a dinner ‘do the very next day. It started out with me being all foodielicious and shopping for all the freshest fare to make my show-off Quinoa Tabbouleh. Pepper, mozzarella, herbs, lemon juice, all sorts of yum. It looked a treat:

The downside is, it tasted mostly of lemony mint and disappointment. FAIL, recipe. My guests and I gallantly attempted at least four forkfuls before we caved and admitted it was making us feel a bit queasy. What to do?! It’s 9pm and  we’ve all been patiently awaiting our quinoa for an hour. There was nothing for it. I rustled up a quick mélange of crumbly breaded chicken portions and a frites tower, with a ‘shore’ of tomato jus:

Or… chicken dippers and chips. But it was bloody lovely.

Then came my face-saver in the form of old Vick. She matched the teaset pretty good I reckon.

We all came back for seconds.


One thought on “Idiot-Proof Victoria Sponge with Sour Cherry Jam

  1. Pingback: Big Bowl Electric Tart

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