I have a real love for old baking pieces. There is something so inspiring about a great pie tin or cake pan that has made so many people happy.
Imagine how thrilled I was when I happened upon these great traditional sandwich pans. They even have the pretty lever to help get the cake out. They’re weathered but properly seasoned at the same time and scream Victorian sponge cake to me.
I’ve been using this recipe for this lovely cake since I went to school in the U.K. I clipped it from a magazine and adopted it as my own. I hate to say that I don’t know what mag it was from some 13 years later.
Delicious, plain cake that uses ingredients that you have in the house. Make sure that your eggs are really fresh and have big, fat yellow yolks.
Cream 225 grams of butter with the same amount of sugar.
Add four eggs and 1 tsp really, rich vanilla-beat like heck.
Add; 225 grams of flour, dash of baking soda and 2 tsp. baking powder. Stir to JUST combine.
Drizzle in up to 4 T. of milk to loosen the batter a bit.
Pour into greased baking tins (also makes really good cupcakes) and bake at 350 for approx. 20 minutes.
Sandwich your favourite jam (I like raspberry) in the middle (or fruit and cream).
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