Naked Victoria Sponge Celebration Cake
More robust than a traditional sponge, and very buttery, this cake is great use for tiered creations. Or you can just nosh it plain.
See the post on this slice of Cakeophilia hereMakes a 20cm square cake or a 22cm round cake
Ingredients
6 eggs
Approximately 300g each of butter, caster sugar and self raising flour
1 tsp of flavouring of your choice, such as vanilla, coconut essence, almond essence etc, or the grated zest of one lemon, orange, or blood orange.
Victoria sponge works best when you use exactly the same quantities of ingredients, so for the best results, you need to tailor the quantities of butter, caster sugar and self raising flour so that they all exactly match the weight of your eggs.
Break the eggs into a small bowl and weigh them.Weigh out equal quantities of softened unsalted butter, caster sugar and self raising flour.
Mixing
Beat butter and sugar together until very light and creamy, add flavouring). Beat in the eggs, one at a time. Add flavouring.
Sift in flour, and beat for at least 2 minutes.
Line a baking tin with bake paper. Spoon the mixture into the tin (it is quite thick) and smooth the surface. Bang the tin a few times against the bench to help settle the mixture and remove any air bubbles.
Bake approximately 50 minutes at 160 degrees C for around 1 hr 10 min.
DO NOT OPEN THE OVEN for the first 40 minutes at least. The cake is done when quite golden and risen (the top may crack a little), and a skewer inserted into the center of the cake comes out clean.
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