• Sugar Bread

Great British Baking Adventure

Updated: Oct 24, 2018

We are diving into the deep end this week with our Great British Baking adventure. I decided what better way to start than to make a tasty Victoria Sandwich. I love the simplicity of the cake and how it teaches that the simplest ingredients can still carry a punch of amazing flavor. During our journey through all these recipes I will share my triumphs as well as my failures. I learn a ton from my mistakes in the kitchen and it's all part of the adventure!

The ingredients are simple, but you need to have self-rising flour. I didn’t have any on hand so I decided to make my own. It was simple enough 225 grams of flour and 4 tsps of baking powder (key word to remember here is baking powder;) ). The recipe also called for caster sugar, it is a finer grain sugar than what we are used to here in America. An easy way to make caster sugar when you are in a bind is to put sugar in a blender and grind it down for a few minutes. This works pretty well in a pinch. The recipe asks for 225 grams of butter and that seems to consistently weigh to the equivalent of 2 sticks of butter.


All ingredients need to be at room temp

This recipe does take some planning; all the ingredients need to be at room temp so I wouldn’t make this recipe just on a whim. All of the recipes are also metric and to be more accurate it’s best to weigh ingredients any way. A good kitchen scaleis always a great idea in your kitchen. Another tip is to always read over the recipe before you get started.

The cake was baked and it looked like everything was going so well.


Looks amazing right? Well looks can be deceiving...

Baked, cooled, filled with delicious raspberry jam, and placed nicely on my cute little cake plate. Dessert time came around and that’s when it happened. Just remember I bake a lot so my family has very sensitive taste buds. About three bites in they all stopped and said something is off. They immediately knew what was wrong and asked me if I used baking soda instead of baking powder when I made the self-rising flour. I couldn’t remember and then I played back the day and had my AHA! UGH moment! DARN BAKING SODA!!! I am a big advocate in taste. A cake can look spectacular but if it doesn't taste good what is the point? Ya know



AARGH!! Baking Soda!!



Take 2…. I decided I am making this cake again and I am going to get it right! I started over and waala!! This time though instead of making my own self-rising flour I took the easier route and bought some. I also found some caster sugar at my local grocery store and tried that out as well. It was amazing.


2nd try and it tasted amazing!

The cake rose perfectly and had the right taste and consistency. I would have been proud to have Mary Berry, or Paul Hollywood take a bite and get their reaction.

Next week…. Mary’s Coffee and Walnut Battenburg(follow this link for the recipe) a few things that are needed that might not be on hand is marzipanandground almonds. Bake along with me and show me your results!



#sugarbread #greatbritishbakingadventure #paulhollywood #sugarbakers #victoriasponge

©2018 Sugar Bread LLC. Created by The Bowen Agency Web Design