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.

i saw a lovely glass cake stand with etched doily pattern on it in divertimenti today and thought of you

stand not too high to be show-off but a bit classier than scaggy doily alone

I have a classy glass cake stand courtesy of my mum ... makes even the most wonky domestic cake output look like it's from the finest patisserie.

LOL at the googling cake air holes and finding this threaad!!!!

newgirl, sounds classy . I am becoming fond of the classic doily as I am concerned that they are becoming an endangered species.

I also cannot buy anything else related to the VSC (apart from ingredients obviously). If DH finds out he will become quite cross and eye rolly.

Oh God, we're on page 2 if you just put in Victoria Sponge Cake.

Just looked at your pics Slubber....see what you mean about 'zittage'... never imagined it could be that bad!

Off work today. Had to go to the bank after picking DS up from GCSE History. Found myself browsing cake tins in the Co-op dept store. They didn't have silcone ones and I was VERY disappointed.

25 quid quite a price to pay especially if 'accidentally' elbowed by fellow contestant

hmmm i think i may have 'zittage' away on this lot.

slubber - have you tried setting your oven on bottom heat only? Vague recollection of when i had this type of cooker and the manual explained when to use which setting...

Check this out -
baking911

but slubs the nigella has been seriously overcooked...

I like that link. I need to solve my biggest problem by wrapping my backing tin in a wet towel before I bake

What is your problem SMS? [intrigued]

slubber - cake acne = oven too hot

the first one has either been in too long or in too hot or both.
the zittage is a bit disturbing. I'm not convinced of your beating technique - I think you are trying too hard IYKWIM. lay off the beating a bit
they look a little bit.... heavy.
think you need a lighter touch, a slightly cooler oven and sift sift sift!

Just taken the MkIV out of the oven.

Am uploading the photos as I type.

All I can say is very disappointing.

No I can say more than that. Complete unmitigated disaster. Wouldn't give that to my worst enemies pig. Blooody new tins, twatting fancy fangled bakoliners. Just as well the show isn't this w/e. Wouldn't be allowed in the parish Hall holding that. They would push me out into the road.

I'm not even going to refer to it as the MkIV. It will from now on be called the 'pile-o'-shite'.

and now picture rail won't let me upload the pictures. No bloody wonder, looks like loose stools in a cake tin.

I'm going to have a drink. (and a quiet sob.)

well tonights first attempt is going to be for the kids, no jam, just buttercream type filling (i think dd1 mentioned choc filling).

it stuck slightly to the tin, so lost a bit of an edge, and sligth zittage, not as bad as slubs, but not happy with it.

Pour yourself a large glass of wine, then another, then eat a large slab of the cake with some forbidden cream on it (to hell with those rules) - bet it doesn't taste as bad as it looks!

hugs sliubber and pours some vodka

slubber, i fear that i must needs terminate our relationship. i shuddered but forgave when you made a tart of yourself with that nigella woman, i grimaced but soldiered on over the whole 'new money' issue - but lakeland? and digital scales? you deserve what you get with that kind of equipment!

i am sorely tempted to travel to your village and instruct the chief judge on EXCTLY what to write for your comment card!

kickass sniffs primly, turns neatly on her heal, and flounces out of the kitchen!

Have been getting some practice in here too. The Mark I is in the oven as I type. Brought back memories. Haven't made a VSC for about 15 years.

pennies, got any school ftees to attend on saturday?

kids one is all done.

the onyl real VSC i am actually going to be making is for the school fete so i cant enter in the online comp as dont want to cut it open lol.

Has anyone got a creamy filling recipe? Not for the comp, you understand, but BIL wants something to go with the jam in his birthday VSC .

butter icing is just butter & icing sugar, perhaps with a little vanilla
OR whipped cream witha little ic ing sugar to keep its shape

KAA, kick me while I'm down why don't you.

I'm just floundering around here. I'm trying to do my best and, and waaaaaaaaaaaaaaaaaa

it's all going wrong.

how hard can a bloody sponge cake be??

just look at the photos

chippyminto - use marscapone cheese - straight from the tub - on one half, and rasberry jam on the other ( not my idea but Tana Ramsay's)

Now don't take this the wrong way - but those pictures have brightened up my evening no end!!

Listen here - stick with recipe 1, get that oven lower, sift high and bob's your uncle.