Last weekend I posed a controversial question on Instagram. Victoria sponge vs. Chocolate Roll. You can only save one. I've never had so much engagement! You folks take care seriously - you are my people. The deal was I would live bake the winner for Sunday tea and I took the opportunity to fine tune my existing Vicky sponge recipe for bigger tins and an even easier all in one method. The result is a properly substantial sponge cake that won't fail to impress your family and friends whilst also giving you all the comforting weekend feels. Unfortunately, this particular one was demolished before I had chance to take a decent photo, but you get the idea.
400g Stork or softened, unsalted butter
400g caster sugar
2 tsp really good vanilla extract or vanilla powder
400g self raising flour
For the Filling
300ml double cream
Jam - see here for my five minute chia jam that you can make whilst the cake bakes. But a jar of your favourite will do nicely too.
Icing sugar for sprinkling (optional)
2 x 20cm cake tins, greased and lined on the base.
Mixing bowl and spoon or electric whisk / mixer
Give the Stork or butter a good mix with the spoon or a quick spin in the mixer with the paddle attachement. This softens it up and makes it easier to mix everything else in, in one go.
Add the rest of the ingredients and stir into a nice, thick batter. If you're doing this by hand you won't manage to get it completely smooth, which is fine. It'll come out just great.
Spoon the batter into the prepared tins and use the back of your mixing spoon to even the top. Pop in the oven at 180° for 35 minutes. Cakes will be a nice golden colour, risen and will bounce back when you gently poke them with a finger. If you think they're not done pop a knife in the middle and see if it comes out clean. If not, whack them back in for another 5 minutes and check again.
Remove from the tins and cool on a wire rack or chopping board. Why a wire rack? It lets the air circulate all around the cake, so things cool quicker and more evenly. They're def handy to have and are an inexpensive addition to your kitchen kit.
When the cakes are cool, turn one upside down on a plate (so the flat underneath becomes the middle of your cake) and smother in jam. Whip your double cream until it's nice and thick. Spread this on top of the jam and pop the remaining cake on top. If you're feeling fancy, sprinkle the top with icing sugar.
Don't forget to use #bakefulplay and tag @bakefulplay if you give it a go.