A few weeks ago as I was super busy preparing my exams, two of my English colleagues, Emily and Mark, explained to me the secret of a good Victoria sponge cake.
Ever since that day, i have wanted to taste their theory, which apparently is common knowledge in England but which I knew nothing about. The secret , as they explained, is that you need the same weight of : eggs, butter, sugar and flour.
For this recipe i divided the mix in muffin cups, but the mix will make two 20cm cakes which you would use to sandwich jam and cream on to.
Cooking time: 15 minutes prep + 35 minutes bake
Quantity: This mix makes 16 large muffins
1. The times have been calculated assuming all magdalenas are baked in one go, bear it in mind. If you make them smaller, they will take less time.
2. Soften the butter before you start working with it and use the whisk in the blender but not too fast as doing so will make the butter, fly.
3. Remember to use unsalted butter or margarine.
4 medium size eggs (weight them)
same weight in :
self rising flour
2 tea spoons of vanilla extract
1 tea spoon of baking soda
Preheat the oven at 160 degrees c, gas mark 3
Whisk the butter and sugar together until fluffy.
Add the eggs, one at the time, and whisk. Add the vanilla and continue whisking.
Mix the flour and the baking soda and incorporate on to the wet mix slowly. Although this is supposed to be done by folding the flour in, i choose the whisk every time as it makes the mix lighter.
When the mix is even, it should be quite light ( almost mouse like) place the papers on the muffin tray and add a couple of spoon fulls in each.
Bake for 35 minutes. ( your oven might be different to mine so be mindful)
Check that they are cooked. I check by piercing with a knife. If when you extract the knife, it is clean, then they will be ready.
Leave in the tin until the metal cools down , then remove the muffins from the tray and place them on a cool wire rack until they fully cool down.
If you are going to eat them in various days, do remember to cover them with clear film when they cool down in order to void drying them up.
Feel free to serve the, with strawberry jam and cream.
Photograph by Cristina Lanz-Azcarate
Recipe by Mark BD, Emily and Cristina Lanz-Azcarate
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