I’m back, kids, and I made you a completely delicious, light and fluffy, totally fool proof One Bowl Victoria Sponge. You’re gonna love it.
We’ve had a bit of a tidy up around here, and there are still a few changes to come. But I’m so glad to be back with a renewed focus and an absolute stunner of a recipe to share with you today.
You may not immediately notice a lot of changes on the site because in all honesty, the biggest change is my mindset. In a way, it makes sense because this is my blog, so it’s really just an extension of my mind. I want “How to Be Awesome on $20 a Day” to be successful. I believe it deserves to be successful, and I believe I can make it happen.
It feels strange to say it out loud, as self-doubt has always been my default setting. I still have a million miles to travel on this journey to becoming a successful food blogger and a successful human, but I’m hoping some of you will want to come along with me. Maybe we can make each other’s lives a bit more awesome.
Right, so cake. More precisely, One Bowl Victoria Sponge. That’s what you’re probably here for, and you’re absolutely right to show up for this one. This is a Mary Berry recipe, and when I first made it, my expectations were low. We’re using baking spread instead of butter, which doesn’t even need to be softened. And we’re just chucking everything into the bowl at once before mixing it up. Aren’t from scratch cakes supposed to be complicated to be good? Apparently not.
I couldn’t believe how light and fluffy my layers turned out, even in my unreliable oven that usually burns everything. And it stays moist for days. Not that you’ll be able to keep it around the house for days.
I like to serve the cream on the side with my Victoria Sponge unless I know the cake is going to be completely consumed all in one sitting. I feel the cream gets sort of wilted if you put it inside the cake. The good news is, all you need to make the most beautiful fresh whipped cream is a little bit of muscle and some patience. Oh, and cream and a bit of sugar, of course. Whip up the cream right before serving, and let people go to town.
I hope you’re ready to step into your awesomeness with me, friends. There will be lots of cake along the way, and this One Bowl Victoria Sponge is a terrific place to start.
One Bowl Victoria Sponge
225 grams baking spread, from fridge
225 grams caster sugar or superfine sugar
4 large eggs
225 grams self-rising flour
1 teaspoon baking powder
6-8 tablespoons raspberry jam or your favorite flavour
- Preheat your oven 180 C (350 F). Butter and flour two 20-cm/8-inch round cake tins.
- Add the baking spread, sugar, eggs, flour, and baking powder to a large mixing bowl. Using an electric mixer on medium speed, beat together all your ingredients until blended and smooth.
- Divide the cake batter between your two prepared baking tins. You can use your food scale to check if the batter is divided evenly. Spread the batter evenly, then bake for 25-30 minutes or until the cake spring bakes when you press it gently with your finger.
- Leave the cakes to cool in the tin for about five minutes, then turn them out onto a wire rack to cool completely.
- To assemble, just spread as much jam as you’d like onto one layer of cake, and then top with the other layer. You can sprinkle some powdered sugar over the top if you like. Serve with fresh whipped cream.
Recipe adapted from Fast Cakes: Easy Bakes in Minutes by Mary Berry.