Miss G Bakes: A classic!

Ok, so for my first post I thought I would stick to a classic sponge!
Not strictly speaking a Victoria sponge as it has buttercream in but that comes down to household preference! There's something very comforting about a plain sponge, both in the baking and in the eating. But it certainly needn't be boring and can be jazzed up as much as desired with different jams (and of course, the controversial buttercream).

So, for a sponge I always weigh my eggs first of all (4 large eggs for a 2 layer 25cm sponge). I then use the same weight of self-raising flour, caster sugar (golden for a treat!) and butter.

I also add 1 teaspoon of vanilla essence, half a teaspoon of baking powder (for extra fluffiness) and a splash of milk. It's always worth investing in the best quality vanilla extract you can afford, it definitely makes a difference. I found this at a country show in the summer and it is a very nice one! (http://www.littlepod.co.uk/)

You can faff about creaming and folding but for this cake I favour the all in one method (bung it all in the mixer and beat until light and fluffy) Especially good for a quick rustle up (as this one was) in response to the "You haven't made me a cake for ages" lament from the O.H. (I have in fact made large quantities of various bakes, but he is particular in his preferences - i.e. fussy!)

If you are like the O.H. and like to be particular (!), weigh the mixture into the tins so that you ensure 2 evenly sized layers. Bake for around 25 minutes at 180 until springy in the middle. Temperature and timings really depend on your oven, I had to fiddle around a few times before I worked this out. When I turn the cakes out of the tins, I leave one upside down ready for the buttercream/jam to go onto a flat, even surface.

It's much easier to buttercream first (if using). This cake has a maple buttercream using butter, icing sugar and maple syrup. (I had some left over from making cupcakes from the Primrose Bakery Book - a firm favourite!). The jam I used was a combination of some left over home made strawberry jam and some Cherry jam left in the cupboard. I always stir the jam up first to make it easier to spread.