Victoria sponge

I was desperate to try a Victoria sponge again after my failed attempt for Father’s Day. 

The first change I made was weighing everything at 250g. I have had plenty of advice on how everyone does this recipe and I felt rather than craving my cake to rise, I just needed more of it. I then also made sure I creamed the sugar and butter first which I think made a huge difference on the texture of the cake batter. I would like to try this again (not too soon) with a different flour just to see if I do get more rise (apparently I’m using the cheap stuff). And of course there was no stork in sight!

Overall quite happy with this attempt and pleased with positive comments from my tasters. 🤎

I’ve ordered myself a little recipe book where I can write out my own recipes and also all the tips and tricks people are sharing so please keep them coming!

** I have now fixed my comment box issue so all new comments should now show **