Course: Cake
Victoria Sponge Cake
On Victoria Day 2010, Doug Denny and his kids and I made this in a Dutch Oven (the kind with coals underneath and on top) at the wilderness campsite at Jim Charles, in Kejimkujik (bottom photo.)
In the mid-2010s, I started making it with Speerville Mill Whole White flour and it is literally the tastiest cake I’ve ever had.
Ingredients
| 200g | butter |
| 5 | eggs |
| 200g | sugar |
| 2tbl | milk |
| 200g | flour |
| 1 ½ tsp | baking powder |
| ½ tsp | salt |
| ½ jar, about 100mL | jam |
| icing sugar |
Bust Out
| Mixmaster | |
| parchment or wax paper | |
| two 8" | cake pans |
Steps
- Bring the butter and eggs to room temperature. This is important.
- Preheat oven to 350°F
- With the Mixmaster on medium, beat the butter, eggs, sugar & milk until fluffy.
- Cut parchment or wax paper circles for the bottom of the cake pans, grease the cake side of the parchment and the sides of the pans.
- Sift the flour, baking powder and salt together into the mixmaster bowl
- Mix on low for about 1 minute.
- Pour half the mixture into each tin and make roughly level with the rubber scraper.
- Bake until golden and risen, about 20 minutes. Test with a toothpick.
- Let the tins sit on a cooking rack 10 minutes, then turn out onto the racks and remove the paper. Allow to cool completely.
- Put one cake upside down on the cake plate. Cover with jam, top with the other, sprinkle the top with icing sugar.
The eggs must be at room temperature, the butter must be soft.
