Bake of the Month - Victoria Sponge

0:00The show is no name, bake of the month with Lisa Adams. This month it's Victoria Sponge and this cake is a crowd pleaser for sure, easy to bake and even easier to eat. It's a classic for good reason. You will need a bowl, an electric mixer or a wooden spoon and some elbow grease, baking paper to line the tin or coat it with fat and flour, 2 8 inch sandwich tins. The ingredients 18 ounces of self-raising flour, castor sugar and margarine. 9 eggs, a teaspoon of vanilla extract. Jam of your choice, traditionally of course this is strawberry, icing sugar for dusting. To make the cake, cream the margarine and the castor sugar together until light and fluffy. Add the eggs and flour and mix until smooth and fully combined.

1:03Bake at 160 degrees Celsius for 40 minutes until the skewer comes out clean. Leave in the tin for 10 minutes, good tip that, turn out and leave to cool. Fill with jam and dust the top with icing sugar and enjoy! Alternatively, if you want to add buttercream to the middle, try this. You'll need 5 egg whites at room temperature, 450 grams of unsalted butter at room temperature, 300 grams of castor sugar, a pinch of salt and a teaspoon of vanilla extract. To make the butter cream, quickly whisk the egg whites and the sugar and salt all together in a bowl. Place the bowl over a pan of simmering water, making sure the water doesn't touch the bowl and whisk occasionally until it warms up. Once warm, whisk it constantly until it's not grainy between your fingers. Transfer the bowl to a stand mixer with a whisk attachment and whip it to a glossy peak stage.

2:07Now, using the paddle attachment on slow, add a tablespoon of butter, making sure the butter is incorporated before you add the next spoon. Once the butter is all in, add the vanilla and you're good to go. Lisa Adams, Victoria Sponge.