Content

• Tips
• What do you need

1 Wash and prepare your counter top before baking your cake. You will need to work quickly, nothing should get in the way.

2 Prepare all ingredients and utensils and preheat oven to 180C. The oven should be ready when you place the biscuit.

3 Line the biscuit pan (bottom and sides) with parchment paper.

4 Mash the butter and sugar in a large bowl. Rub with a wooden spoon until each sugar crystal is coated in butter.

5 Whisk one egg into the mixture and beat with a wooden spoon. Whisk, letting oxygen molecules into the oil and adding fluffiness. Stop when the mass is smooth.

6 Repeat the process with the rest of the eggs. It may turn out that the mass becomes lumpy. Do not worry. Add some flour, let stand and continue.

7 Add vanilla extract or vanillin.

8 Sift the flour and add it to the mixture. Stir the mixture gently from the edges to the middle of the bowl. Your task is to combine the flour with the rest of the mixture and give it a smooth texture. In this case, the flour should not lose oxygen, so do not beat the dough.

9 Divide the dough into two biscuit tins, gently smooth the mixture over the shape, but do not achieve perfect smoothness, the dough will settle on its own.

10 Place the cakes in the oven for 20 minutes. Never open the oven door while baking the cakes, otherwise the dough may fall off and not rise properly.

11 Take a look at the cakes after 20 minutes. They should rise and turn golden brown. If the cakes are ready, they will easily fall behind the edges of the form, and if you press on the surface of the cake, the dent will quickly straighten itself. If the cakes are not ready, put them in the oven for another 3-5 minutes, but no more.

12 When the cakes are baked, turn them over as quickly as possible, place on a wire rack to cool, and remove the parchment paper if it sticks to the cakes.

13 When the cakes are cool, brush one cake with jam, jam or jam, the other with whipped cream and put them together so that the filling is inside.

14 Traditionally, Victorian cake is not decorated, but why not decorate it with berries, sprinkles, or whatever else your imagination tells you!

Tips

• If everything went wrong, the biscuit did not rise - do not throw it away. Cut into small pieces, saturate with liqueur or sherry, garnish with something and make a dessert!
• To make a chocolate version, replace some of the flour with cocoa powder.
• The filling option is butter, icing sugar and lemon juice. It will turn out good too!
• Wash your hands thoroughly before making the cake.
• Never leave the cakes in the mold when they are baked. The cakes will become damp.
• Make a coffee version of the cake - add instant coffee before adding flour to the batter.
• For best results, make the dough quickly and place the molds in the oven right away
• Make a lemon or orange version - add the grated zest!
• If you are a child, only bake under adult supervision, especially when you put tins in or out of the oven.
• Eggs can be different in size, focus on the weight of the eggs, not the size, in other words, two large eggs can be the same weight as 4 small eggs.

What do you need

• Large bowl for dough
• Sieve
• Round tins for cake or biscuit
• Parchment paper
• Wooden spoon
• Grill for cooling baked goods
• A spatula or dull knife for spreading the cake layers