I saw something on Insta today. I saw this clip of master baker, Claire Ptak making the Royal Wedding cake for H + M. (Which brings me to think – why haven’t fashion power house H&M been milking it for the royal wedding)? They probably have. Anyway, the royal wedding cake is reportedly a three tiered lemon and elderflower cake and is being iced in a non traditional way. Sounds lovely. And gosh if there was ever a cake Claire didn’t want to stuff up, it would be this one.
Me – I’m all about the traditional though when it comes to cake. You simply cannot go past a Victoria Sponge for any occasion. Perfect for a special morning tea or afternoon tea treat; it’s Charlotte’s absolute favourite. I love this cake so much because you don’t need to fiddle round making icing either; whipping cream is so much easier. Serve the sponge with any jam you like (my favourite is always strawberry) and pop some fresh strawbs in between the layers too if you have some. It’s such a light cake and goes brilliantly with a hot cup of tea.
So in honour of Harry and Meghan, (and because it’s Nigella week on Masterchef – can’t wait) I thought I’d whip this up. I’m not going to a Royal wedding party tonight as we’re off to a charity ball in Mangoplah (which I’m looking forward to). I do fear that I’ll resemble a bloke at a wedding when his footy team is playing in the grand final though. Sitting at my seat, mobile in hand under the table trying to catch a glimpse of what Princesses Beatrice and Eugenie are wearing and if Posh and Becks get a bait or not.
Can’t wait to see a pic of the finished royal wedding cake too and I’m sure it’ll taste delicious.
Probably nearly as good as this Victoria sponge.
nigella’s victoria sponge
225 grams of butter, at room temperature
225 grams of castor sugar
1 x teaspoon of vanilla extract
4 x eggs
200 grams of self raising flour, sifted
25 grams of corn flour, sifted
1 x teaspoon of baking powder
2 x tablespoons of milk
150 grams of thickened cream
1 x teaspoon of icing sugar
1 x drop of vanilla extract
Fresh strawberries (optional)
Icing sugar, for dusting over the finished cake
- Preheat the oven to 170℃ and line two round cake tins (21cm sandwich tins about 5 cm deep).
- In a bowl of a mix master, beat the butter for 3 minutes and then gradually pour in the sugar. Beat on a high speed until the butter and sugar has become light in colour. (This is called ‘creaming the butter and sugar’ and is an important part of the cake making process).
- Add the vanilla and continue to mix.
- Add the 4 eggs, one at a time, adding a spoonful of flour between each whilst continuing to mix.
- Take the bowl from the stand mixer and using a wooden spoon, fold in the rest of the flour, baking powder and cornflour and when all incorporated, add the milk.
- Pour and scrape the batter into the tins (spreading the mixture out so that it reaches the edges of the tins) and bake for about 20-25 minutes or until cooked. The cakes are cooked when a skewer comes out clean. Turn them out on to a wire rack to cool.
- Meanwhile, using a hand mixer – beat the cream, icing sugar and vanilla until it’s nicely whipped and holds together well.
- Once the cakes are completely cooled, place one cake on a serving plate and spread with jam (I’m pretty heavy handed here). Next, dollop a generous amount of cream on top.
- Simply place the other cake (right way up) on top and dust with sifted icing sugar.
Serve with a hot cuppa.
- It is easier if you have two of the same round cake tins so that both cakes can bake in the oven at once. Of course, if you only have one – cook the first cake and then whack the second one in after you wash out the cake tin.
- You can also make these cakes ahead of time and freeze them until needed.
If you make this cake please leave your comments below. xx