Pretty much anything that comes out of Nigel Slater's kitchen is destined for greatness, even his modest Victoria sponge cake, which intrigued me with its four ingredients. I didn't have self-rising flour or golden baker's sugar, so I made some substitutions, with wonderful results. Makes one 9" round cake, so double the recipe for a two-layer cake, or do what I did and cut two wedges, spread one wedge with jam and whipped cream, top with another wedge. Dust with powdered sugar. You'll feel like the Queen.
Eaten plain with a cup of tea, or gussied up with jam and cream or lemon curd (or all three!), or simply dressed with a shower of confectioner's sugar, this is one versatile cake and perfect for any occasion. This recipe is adapted from Mr. Slater's Victoria sponge with raspberries and custard sauce from his cookbook, Ripe.
One caveat: this is NOT a moist cake. It's meant to be dressed in a blanket of sweet, bursting, juicy berries, or a jammy fruit spread. And whipped cream. Always, whipped cream. —mrslarkin
all-purpose unbleached flour, plus 1 tablespoon
1 1/4 teaspoons
unsalted butter, softened
Your favorite jam, or macerated berries, or lemon curd