Grub and Grubs

Victoria sponge

  • 3 large organic eggs
  • about 175g ’00 flour (or just plain white flour if that’s all you have)
  • about 175g softened butter
  • about 175g caster sugar
  • 1tsp baking powder
  • 1tsp salt
  • about 100ml milk
  • double cream
  • jam
  • 1tsp of vanilla extract
  1. Preheat your oven to 180c
  2. Weigh the 3 eggs with their shells on
  3. Measure out the same amount of butter, the same weight of sugar and the same weight of flour
  4. Whisk the butter and sugar together until light and fluffy
  5. Beat the eggs together and add it to the butter and sugar a bit at a time, continuing to whisk. If the mix curdles add a teaspoon of the flour and whisk until smooth
  6. Fold the flour, baking powder and salt into the mix
  7. Add a little of the milk at a time until the mix is wet enough to fall off a spoon
  8. Divide the mix between two 20cm cake tins and smooth the top of each
  9. Bake for 25 minutes until golden and a skewer poked into the middle comes out clean
  10. Allow to cool for 5-10 minutes in the tins then empty out onto a wire rack until completely cool
  11. Put the 2 cakes side by side and spread a layer of jam over the top of the ugly one. If the jam is really thick, soften it by mixing with a tablespoon of boiling water
  12. Beat the double cream with the vanilla until thick, but not firm, then spread this on top of the jam, and put the better looking cake on top
  13. The cake will keep in the fridge until the end of the next day