advice for making a Victoria sponge with no electric mixer

[peridito]

I wanted to have a go at a Vic sponge as son is a fan and his birthday is tomorrow ,and I've not bought a cake ?

Shall I cream the butter and sugar with a wooden spoon (have checked youtube vids ) ?Then gradually add the beaten egg ?

Or do people think these ingredients will,as the recipe suggests , combine in a bowl with no separate creaming ? Poured into 25cm square tin and cut in half when cooked .

125g very soft butter
175g caster sugar
175g flour
1 teaspoon baking powder
2 organic eggs
65ml milk
1 teaspoon vanilla bean paste or extract

What do people think ? I'm not experienced at baking .

cuddle ,curdle both are ok .In fact I rather like cuddle as it describes how the cream bundles itself up when it curdles . It's cuddling itself .

And no ,no drink has been taken .

For future reference the easiest way to make cake without a mixer is a bog standard pound cake. You just weigh out a pound each of self raising flour, butter, sugar, and eggs, cream the butter and sugar first until they go a little lighter and then add the eggs and some vanilla essence, mix really well, and add the flour last as you want it in the oven asap once the raising agent starts to react with the eggs.

You'll generally find that a cake with a mix of stork and butter is lighter and you can switch out some butter for milk to make it more moist if you like but the one above is simple, reliable, and works well with hand mixing. I'd also recommend using a tiny bit of icing sugar mixed into your cream to make it hold a bit better, or buttercream instead of cream if you want it to last.

Enjoy!

I see you have done one.... If it comes up and collapses it is too hot or too much baking powder.

Remedy action is use the sunken one on the base and add lots or cream and fruit.

Another method is a milk cake / batter cake.... Melt the butter and sugar really slowly so the sugar dissolves in the butter. Add to SR Flour and eggs. Flavour as you want.

unescorted ,onthecase I'm really loving these tips ,thank you .
I feel a cake baking episode coming on .And an ever expanding waistline!

And maybe it's because cooks/bakers have learned to pay attention to detail but what a relief to find people who actually read the OP's posts!