I have wanted to try my hand at a Victoria Sponge for a long time. First, because I brake for cake! Second, it is just so quintessentially English (although you will find this cake on the menu at most Scottish eateries as well).
I researched several different recipes, and they all seem to be pretty consistent, with just some minor variations between them. Equal parts butter, sugar, and flour appears to be the common thread. For my cake today, I decided to try a recipe by BBC Good Food. I modified it little, as I chose a different mixing method. Also, instead of the buttercream filling, I made a lighter, less sweet whipped cream filling instead.
Here is what you do:Read more