I think this recipe is the fastest and tastiest recipe for a victoria sponge. It is an all in one recipe which means throwing all of the following ingredients into a bowl and mixing them until white and creamy.
100g self-raising flour
100g caster sugar
100g butter
2 medium eggs
1 teaspoon vanilla essence
1/2 teaspoon baking powder
Pour into cupcake cases or a tin lined with grease proof paper.
Bake in an oven at 175C (fan) / 180C for approximately 20 minutes. Times can be adjusted and reduced for cupcakes.
Tips for making your sponge rise:
1) Blend the ingredients well - this will add enough air to the mixture for it to rise
2) When putting the mixture into the cases or tin do not spread or flatten it - this will push the air bubbles out
3) Resist all temptation to open the oven during cooking! This will cause the sponge to sink and cannot be reversed. Leave the sponge to bake for a suitable amount of time (15 minutes min) and only open the door towards the very end of cooking.
100g self-raising flour
100g caster sugar
100g butter
2 medium eggs
1 teaspoon vanilla essence
1/2 teaspoon baking powder
Pour into cupcake cases or a tin lined with grease proof paper.
Bake in an oven at 175C (fan) / 180C for approximately 20 minutes. Times can be adjusted and reduced for cupcakes.
Tips for making your sponge rise:
1) Blend the ingredients well - this will add enough air to the mixture for it to rise
2) When putting the mixture into the cases or tin do not spread or flatten it - this will push the air bubbles out
3) Resist all temptation to open the oven during cooking! This will cause the sponge to sink and cannot be reversed. Leave the sponge to bake for a suitable amount of time (15 minutes min) and only open the door towards the very end of cooking.
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