No Beater Victoria Sponge Cake
This is such a simple, light Victoria Sponge Cake recipe that you mix together using a balloon whisk. My daughter has left for uni and I am trialling recipes that require minimal equipment. My easy chocolate cake recipe which is one of her favourites, is a stir together recipe so we have a chocolate cake ticked. Now she will have a no beater Victoria sponge cake recipe too.
I tried to see if skipping the usual creaming of the butter and sugar step (which would require a beater) would impacted the taste of end result. The answer is no, no one noticed and my biggest worry is that it would taste eggy and it didn’t. So a win all round. The trick is for the butter to be soft, not runny but softened enough to blend all the ingredients together.
The cake was made when it was extremely hot, so I decided to offer a deconstructed Victoria sponge cake to friends. Making the No Beater Victoria Sponge Cake in a 25cmx25cm square tin, but use any tin shape you have.
I took the square cake to the table, with a tub of luxurious clotted cream, the sweetest fresh strawberries quartered in a bowl and a jar of strawberry jam. I made the Victoria Sponge cake to order, serving it plain for some and cutting a 10cm square of cake, slicing it in half and spreading jam and cream on each side and adding a layer of strawberries on the one. I then brought the two sides together and hey presto a made to order Victoria Sponge Cake. I didn’t use all the cake as suspected and I could keep the balance for three days in an airtight container.
- 125g very soft butter
- 175g caster sugar
- 175g flour
- 1 teaspoon baking powder
- 2 organic eggs
- 65ml milk
- 1 teaspoon vanilla bean paste or extract
- The best strawberry jam you can afford
- 1 tub of clotted cream
- 1 punnet of strawberries
- Grease and lined 25x 25cm tin.
- Preheat Oven 180 degrees Celsius.
- Place all cake ingredients into a bowl and using a balloon whisk, mix all the ingredients together. This should only take about 10 whisks or less.
- This batter is quite runny, that is what makes it light.
- Pour the cake mixture into the prepared tin and bake in the oven for 20-25 minutes or until a skewer inserted comes out clean.
- Leave the cake in the tin until it is cool.
- Remove the cake from the tin, slice in half, add the jam, cream and fresh strawberries and serve.
- Or serve with the jam, cream and strawberries in bowls on the side and guests can choose their own cake filling.