Post 135: Victoria Sponge / Frisbee

My very favourite cake of all is a soft fluffy victoria sponge with a bit of jam and a load of whipped cream. I thought I'd have a go. I got the recipe from Brian Turner's book and it all looked so very simple. Clearly the ingredients are simple but the technique's a little beyond me.
- Cream 4oz butter, with 4oz caster sugar. So far so easy!
- Add in two beaten eggs, gradually. Still, all seems easy
- Sift 1/2 tea spoon baking powder and 4oz plain flour. Still pretty simple
- Fold mixture together. Here's where I went wrong. Some of the butter had re-solidified in the egg whilst I weighed the flour. (And had a little mid-afternoon coffee). The folding turned into a rather vigorous beating.
- Brian said to then put this into two 7" tins to bake. I tried, but there clearly was never going to be enough mix to go round the two I had. So, all it went into a single tin and I cooked it until a golden brown.

Beautiful. As a frisbee. I included my thumb (look at that hand, never done a day's work!) in the picture so's there can be no confusion over just how thin it was. It did rise a bit, mostly in the middle - maybe this would have made it fly in an interesting circle.

I didn't bother attempting to slice it across the middle - I know my knife skills aren't that good!

It still tasted nice though once I'd smothered it in jam and whipped cream. Not quite a proper victoria sponge though!