VICTORIA SPONGE RECIPE
From ‘Romantic Cakes' by Peggy Porschen
Makes one 20cm (8 inch) sponge cake (1/2 tier) 25 fondant fancies or 20-24 cup cakes.
Baking temp 180 C / gas mark 4 baking time 12-15 minutes for cup cakes 24-45 minutes for large cakes depending on size
Ingredients:
200g salted butter, softened
200 g caster sugar
4 medium eggs
200g self-raising flour
100 ml sugar syrup (see page 125) flavoured to your choice
Equipment:
Electric mixer with paddle attachment
Mixing bowl
Cake tin for large cake, a baking tray for fondant fancies, muffin trays and muffin cases for cup cakes
Wooden skewer
Greaseproof paper
Large palette knife
Small spoon or large plastic piping bag wire cooling rack
Optional flavours
For vanilla sponge add the seeds of 1 vanilla pod
For lemon sponge add the finely grated zest of two lemons
For orange sponge add the finely grated zest of two oranges
Preheat the oven to 180 C /gas 4
Place the butter the sugar and any flavouring in the bowl of an electric mixer and using the paddle attachment cream together until pale and fluffy
Beat the eggs lightly in another bowl and slowly add to the mix, while paddling on medium speed. If the mixture starts curdling add a little bit of flour
Once the eggs and butter mixture are combined, sieve in the flour at low speed.
Line the required baking tin as shown opposite or on page 121. For cup cakes place the paper cases into the muffin trays
Spread the dough evenly into the tin using a palette knife
Peggy's tip: As sponge always rises more in the centre, spread it slightly higher around the sides. For cupcakes, fill the paper cases about two-thirds full, using a small spoon or a plastic piping bag.
Bake for 10-125 minutes for cup cakes and 24-45 minutes for large cakes depending on the size. The sponge is cooked when it springs back to the touch and the sides are coming away from the tin. Alternatively you can check it by inserting a clean thin knife into the centre; it should come out clean.
While the sponge is baking, make your sugar syrup.
Once the sponge is baked let it rest for about 15 minutes.
Prick the top of the sponge with a wooden skewer and, using a pastry brush, soak it with the syrup while the sponge is still warm. For cupcakes, wait about 10 minutes after baking before soaking the cupcakes with the sugar syrup. This way they will absorb the syrup immediately and seem dry.
Once cool, remove the cake from the tin and cool on wire rack.
For large cakes, once cool, wrap the sponge in greaseproof paper, then foil. Store in a cool dry place overnight.
Peggy's tip: I prefer to let large sponges rest overnight as they tend to crumble if cut, layered and iced on the same day as baking.
Sponges and cupcakes have a shelf life of up to seven days after icing, and are suitable for freezing. If wrapped well, they can be frozen for up to three months.
For more fabulous cake and edible favour ideas from Peggy, check out the new issue of Cosmopolitan Bride magazine on sale now!
www.peggyporschen.com
