The best cake I’ve ever made… so far

I felt like doing a bit of baking and found this recipe for a classic Victoria Sponge. I know I said I had sworn off the BBC’s GoodFood site, but there are such good finds on there, I can’t help myself.

Anyway, the thing I particularly love about making a sponge is that you just throw all the ingredients in together and mix it up.

Mix, mix, mix.

I even bought my first set of cake tins for this. I’ve baked cakes before, but never really invested in the whole layering thing, so it was fun to own two little tins.

Wasn’t 100% sure on the baking paper business, as I’ve not used it before, and it seemed over the top when the cake tins were non-stick too. I was prepared to give it a go and blame the recipe when it went wrong…

…but it didn’t! The cakes didn’t stick to the paper and the paper didn’t stick to the pans. It did leave a not-so-neat edge around the cakes but I suspect that is entirely user error.

You can see that one bit was too hot and one bit was not as hot as the rest, but they were all cooked completely without burning, so I was happy.

Thus to the icing.

Sugar and butter beaten together to make butter cream. Mr C arrived home at this point, and I literally had to wrestle the bowl of butter cream out of his hands. He reckons he can eat a bowl full as a meal. Weird.

All that was left was to wait for the cake to cool, layer it up, et voilà!

As with most of my attempts at cooking, it didn’t look all that presentable, but it tasted really good. The cake was not too dry, not too wet, and the butter cream… what was left of it… sealed the whole thing off beautifully.

Really happy with how this turned out.

7 thoughts on “The best cake I’ve ever made… so far

  1. I think the frilly edges from the paper are really pretty – it makes it look a bit different from an ordinary sponge.

    But, if you want to avoid that next time, you need to cut the paper so you have a circle to line the base, and then a long strip which you use to line around the side of the tin 🙂

  2. But, if you want to avoid that next time, you need to cut the paper so you have a circle to line the base, and then a long strip which you use to line around the side of the tin

    Ooooh, that sounds very Blue Peter, I’ll have to give it a try! 🙂

  3. Baking cakes with my mom growing up, we just cut the circle for the bottom of the pan. You can use a spatula to separate the cake from the sides of the pan easily w/o damaging it, and then the paper on the bottom keeps it from sticking there. saves the time of cutting the side pieces.

  4. If you are too lazy to go all Blue Peter you can actually buy special cake tin liners made from greaseproof / baking paper.

    A fact your photo makes really obvious, but I hadn’t really thought about until someone told me for the first time, is that cakes are equal quantities of butter, flour, sugar and eggs. (An egg weighs ~50g.) Once you know the basic formula it’s much easier to start playing around with different flavour combinations.

  5. It looks like a giant scone 🙂

    Now, chocolate cake next? I have a recipe with prunes in, or another with beetroot…

  6. I don’t suppose you need an independent taste tester to verify your ‘best ever’ claim?
    Assuming there is still some left.

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