Rules for Village Show Victoria Sponge Cake

[Slubberdegullion]

So I am taking the plunge and am going to enter a Victoria Sponge Cake into our local village show.

I'm not pussy-footing around with lemon curd. Oh no, straight into the Blue Riband event.

But I am a little afraid as I know there are rules. And these rules are not written down. If you have to ask, well you shoudn't be entering (well that's what I am sensing).

So I'm going to ask in happy annonymity here.

Size (18 or 20cm)?
Butter or marg?
What type of jam?
Cream filling?
Icing sugar or caster sugar on the top?
Doilly? (Sp?)

Seasoned village show entrants (or judges) your help gladly recieved.

Blast, am being told to "get off that computer and stop obsessing about cakes" ....

Will tune in tomorrow for more pleasant distraction from my computing exploits!

see you tomorrow pidge!

i do believe that dd and i will have to make a cake this weekend, although i doubt she has the patience for double sifting. do you think if i read to her from mary berry that she'll learn these important lessons? you're never too young.

Indeed KAA, I frequently flash a photo of Mary (and Delia) at my DC.

This morning I am off into town to research tins and scales.

Prob no VSC made today, but will be in mental preparation for the MkIV (the pre-school) for tomorrow. And obviously the MN comp over the w/e.

Hmm - we may make one for Father's Day, although involving the DCs involves levels of kitchen hygiene that make the cake not suitable for anyone with a compromised immune system...

i give dd her own little things at the end of the worktop, then let her wash up, then finish mopping the floor.
there was one experience with mince pies - after which we had to we had to wash the WHOLE of the kitchen, put our clothes in the wash, and have a bath!

I'm following this thread with interest.Our fete is at the weekend & I have got to make a cake for the cake stall.I'm dreading my poor offering being the only one not sold at the end of the day.
DD has been asked to present the mayor with a posy after he has opened the fete,so I have got to teach her how to curtsey 'like princesses do',too.

It brings back memories of me doing posy presenting at the same fete,33 years ago.I've still got the photo of me in my home made pink paisley dress with my bouquet.

everyone buys cake at the village school - even if they've already donated one! aah bless about you & your dd!

Just cos you temp display is digital doesn't mean that is what the temperature actually is. The themostat and display have to be calibrated together.

Back from equipment recon.

SMS don't tell me I've got to go out again and buy an oven thermometer. I have just spent a bloody fortune in Lakeland buying new 7" tins, non stick liners for the 7" and 8" tins, an new set of digital scales. And some props for the MN competition.

I'm going to have to hide all the receipts you know, DH has no idea what I'm up to, he thinks I'm still researching tents.

Mirage, am re your daughter and posy to the Mayor. That's a noteworthy achievement indeed .

Some more cake thoughts.
Had a long chat with a non-village friend today who had an idea re the zits. She said if I went in the oven aprox 7 mins into cooking time, the zits would have started to form and I could prick and release them, without risk to the overall rise of the cake. Opinions?

you will end up with a zit free and completely flat cake, you nutter
your oven is too hot
turn it down a bit
and weigh your eggs
and sift high

LOL at researching tents

Your beating it too much me dear (apparently)

you might find this of interest if your brain is not already overloaded

Just googled "sponge cake air holes" and I get this bloody thread in the top 10!!!

OK Minty, for the MkIV (the Pre-school) I was going to do the weigh eggs (with lovely new & precise scales) and then use for quantities of flour/sugar/butter.

I'll be up on a frikin chair to do my sift tommorow.

Or maybe you are not pre-heating your oven long enough

"Always pre-heat the oven, because you want the cake to start to cook and set
as soon as you put it in. If you don?t there?s a risk that the air bubbles that form
in the mixture will get too big and will join together before the cake sets. You
could end up with a cake full of holes."

or maybe you are at the wrong altitude

Apparently butter gives bigger air bubbles than marg - but then we have been round that debate...

SMS love that link.

'delightfully light, just moist enough to please the palate but uncomplicated enough to highlight the simple filling of jam and cream'. This is where I need to be at (without the cream obviously). I'm fearful I don't have the sponge touch.

Or maybe your oven temp is too low and you are not putting cake in long enough....

Soo next attempt.

Mke sure you are at sea level
Drop 6 times
Don't over beat (try doing by hand perhaps?)
Run to the oven
...
...
..
...

OK, pictures of the cakes here , I hope.

mine are being made tonight, so i can drop them off at school tomorrow afternoon.

i will be sneaking to the cake stall to see if they sell well lol.

Groove, are you entering the MN comp too?