Reply to Doing My Own (Beginner) Bake Off

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[quote=Anonymous][quote=Anonymous]What's your recipe for Victoria sponge? [/quote]

I used chat for that as well, lol.

Classic British Victoria Sponge Cake
This is a staple in British baking—light, buttery sponge with jam and cream in the middle. Here’s a version that's perfect for beginners.

Ingredients:
1 cup (225g) unsalted butter, softened

1 cup (225g) granulated sugar

4 large eggs

1 tsp vanilla extract

2 cups (225g) all-purpose flour (or self-raising flour*)

2 tsp baking powder (if not using self-raising flour)

Pinch of salt

2–4 tbsp milk (just enough to loosen the batter)

To fill:

Good-quality strawberry or raspberry jam

Whipped cream or buttercream (optional)

Powdered sugar for dusting

Step-by-Step Instructions:
1. Prep Your Pans and Oven
Preheat your oven to 350°F (180°C).

Butter and line two 8-inch round cake pans (or one tall one and slice it later).

2. Make the Batter
In a large bowl, cream together the softened butter and sugar with a hand mixer or stand mixer until light and fluffy (2–4 minutes).

Add the eggs one at a time, mixing well between each. Add vanilla with the last egg.

Sift the flour, baking powder (if using), and salt into the bowl. Fold it in gently with a spatula or spoon.

Add a splash or two of milk—just enough to make a smooth, soft batter that drops off the spoon easily.

3. Bake
Divide the batter evenly between the pans.

Smooth the tops and bake for 20–25 minutes until golden brown and springy to the touch.

A skewer or toothpick should come out clean when inserted in the center.

Cool in the pans for 5–10 minutes, then turn out onto a wire rack to cool completely.

4. Assemble
Place one cake layer on a plate or stand. Spread jam generously over it.

Top with whipped cream or buttercream if using (totally optional).

Place the second cake layer on top.

Dust with powdered sugar.

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