I have been on a Great British Bake Off bender for weeks now and can’t stop talking about it and wishing I were adorable and British and lived in a land where tea and cakes all the time is totally acceptable. Despite the fact that I live in Alaska and not the land of shires and queens, that hasn’t stopped me from going on my own baking bender. Last week I made a few batches of scones, and this week I am trying my hand at the fabled Victoria Sponge. This is the easiest dessert in the GBBO repertoire, but one feels so accomplished making it.
- Cream 1 cup room temperature butter in your stand mixer. Once light and fluffy, slowly add 1 cup sugar until incorporated.
- Beat 4 room temperature eggs one at a time into the mixture until incorporated (the room temp thing is key – cold eggs will harden your butter and it turns into a mess. So, trust me on this one.)
- Sift 2 cups flour and 2 teaspoons baking soda into a bowl.
- Slowly fold flour mixture into fluffy egg/butter/sugar mixture.
- Add to 2 greased 8 inch round pans.
- Bake 25-30 minutes at 325* – cake is done when it comes away from the sides of the pan or tester comes out clean
- Cool.
When your cake is cool, whip up a batch of homemade whipped cream, slather some jam or fresh fruit inside and layer your two cakes like a giant sweet sandwich full of delicious. Now, brew some tea, don a giant hat, and talk smart about cool things like cricket and the queen mum.
annie.crafty.pants 