Getting Back Into It

So, after a long haul of dragging my butt to the library, writing countless pages and walking around my house like some sort of noob, repeating facts over and over again, I am finally back to enjoy cooking and blogging and eating! Ohhh boy, especially eating!


Weird Fact: Did you know that while I study, I am not a fan of eating? How weird is that! (But then again… when I am not actively studying, I eat like a horse that is high and has a case of the munchies…hmmm…)

Anyhow, HI HOW ARE YOU? Honestly, I feel like someone kicked me off to boot camp and on returning, I have become a bit of a stranger, trying to get comfortable again in my apron skin with whisks for hands! 😉

But I think I managed ok….

In fact, I think I rather enjoyed it…


Judging by results (and the jam smeared around my mouth) anyway 😉

For now, I am enjoying post-exam time, sitting, reading books I actually want to read and listening to music, youtubing and watching movies :). Can it last? Ahahahahahaha no…. (that was hysterical laughter… in case it was not obvious :P)


Look, I don’t know if you have ever had a conservation between the devil and the angel on your shoulders but for those who haven’t, oh my god, you are some damn lucky people!

The Devil, when she wants something, burns up and starts pulling Angel’s pigtails, and singes her hair, the poor thing – how many hair appointments I have scheduled for her is beyond me. But the angel, oh she is not a pushover. Just the other day, they were arguing on my shoulder and angel snuck up behind the Devil, grabs her pitchfork tail and punctured the Devil’s own butt!

Devil now awaits 10 stitches in said area…

Needless to say, my shoulders act as a battle arena on a daily basis 😉

Now, the latest argument these days is to persuade me to:

Devil: ‘Not work and enjoy because it’s more fun’

Angel: ‘Get back into it and reap the rewards with the ability to do what I want in university at the end of the year’


Now, they both make some excellent points but Devil’s rewards are so closer while Angel, c’mon, there is still a whole 6 months or so left for hers to take any real effect…

And Devil is also really persuasive, offering me books, candy and late nights while Angel just shrugs and points me towards my biology textbook. Contest? I really think not 😉


Stuck in the middle, trying to decide, how do you all make a firm choice in a situation like this? How do you get back into an Angel-approved, boring routine when the Devil is sooooo persuasive?

Now, while waiting to choose, we should not waste time right? (ooft, the contradiction!) So let’s eat cake. Everyone thinks better on a full stomach anyway!


Soft, spongy, delicious cake. When I say spongy and sticky, I mean, you cannot put your entire hand on one side without lifting it covered in crumb. And it is so light. Despite 6 eggs, it is one very airy cake. And when you put those qualities with cream, lots of cream and jam, you have one helluva (hell-of-a) winner 😀

See for yourself and try this cake, no regrets I promise you all! Damn, it feels wonderful to be back with you all!

Enjoy!!!!!!!! (My changes are in bold)

Oh and just a little note, this can take a bit of time, so if you are not feeling up to making a whole cake, just make this Victoria Sponge [Pan] Cake stack. It may not be the same but damn, it comes close 🙂

Victoria Sponge [Pan] Cake [Tower]

Victoria Sponge [Pan] Cake [Tower]

Note: I am unable to add a printable recipe right now so feel free to email me at and I shall send you a copy – Sorry for this inconvenience!

Classic Victoria Sponge Cake

Source: Mastering The Art Of Baking

Serves: 8


  • 100g self-raising flour, plus extra for dusting – I accidentally used plain and it was fine 😛
  • 2 tbs corn flour
  • 4 eggs, room temperature, separated
  • 110g caster sugar
  • 2 tsp vanilla essence
  • 185ml thickened cream (whipping cream)
  • 1 tbs icing sugar, plus extra to dust
  • 110g strawberry jam – try for chunky
  • 1 punnet of strawberries (washed, hulled, thinly sliced and dried), reserving two with stems intact for decoration


  1. Preheat oven to 180 degrees Celsius (170 was fine for a fan forced oven)
  2. Grease 2 shallow, round 20cm (8 inch) cake tins with butter. Line the base with baking paper and dust sides with flour, coating lightly and tipping away excess
  3. Sift flour and cornflour twice onto a sheet of baking paper (I only did once, I confess!)
  4. Use an electric beater to beat egg yolks, 2 tbs of the caster sugar and 1 tsp of the essence together in a large bowl until it very thick, pale and tripled in volume (around 7 minutes) – Clean the whisk attachment and dry thoroughly
  5. Use the electric whisker (again) to whisk the egg whites in a large bowl until soft peaks form
  6. Add remaining sugar and whisk until thick and glossy
  7. Add to the egg yolk mixture, sift the combined flours over the top and use a large spatula to gently fold together until just combined
  8. Divide mixture evenly between the prepared pans and gently smooth back surface (I like making a little swirly design)
  9. Bake in the oven for 13-15 minutes or until the cakes are lightly golden and a skewer inserted into the centre of the cake comes out clean. The cakes should also be pulling away from the sides slightly
  10. Set aside for 5 minutes before turning out onto the wire racks, top up, to cool completely
  11. Whipped Cream: Whisk the cream and icing sugar and vanilla essence in a medium bowl until firm peaks form (going over will result in butter and buttermilk as the cream separates!)
  12. Assembly: Place one cake top-side down on a serving platter. Spread jam generously over the top and right to the sides. Place spoonfuls of cream on top and spread on top. Put the dried strawberries, cut side down, all on top of the cream layer. Place remaining sponge on top and dust with extra icing sugar, and top with strawberrie

Classy huh? 🙂



  • I made mine in 9-inch springform tins, so made 1 ½ of the recipe
  • I was unable to use fresh strawberries in mine due to the exorbitant price per punnet these days 😛
  • Variation #1: Mascarpone and Fig Sponge: Replace strawberry jam with fig jam and replace cream mixture with 250g softened mascarpone (soften by stirring gently until loosens slightly and becomes spreadable)
  • Variation #2: Lemon Curd and Strawberry Sponge: Omit strawberry jam and icing sugar. Stir 160g off homemade or readymade lemon curd through whipped cream. Spread bottom sponge layer with curd mixture, top with 150g hulled and thinly slices strawberries, then the remaining sponge cake.

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  1. Pingback: Frazzled | Go Bake Yourself

  2. Elliot says:

    Hi Uru, I’m another teenage food blogger like yourself who battles school with study and homework as well. Maureen from Orgasmic Chef told me about your blog and your food looks amazing!! I have always wanted to make a classic victoria sponge cake so I will try yours soon. Great to know there is another young food blogger out there too. Elliot 🙂


    • Hi Elliot, it is so nice to meet you! Thank you very much, honestly I can say the same if not more about you, you have so much experience, it is awesome! 😀
      Your website rocks!
      I am glad we ‘met’ :P, I agree, it is always fantastic to meet more teen bloggers!

      Choc Chip Uru


  3. Meenakshi says:

    Oh Uru your victoria sponge looks simply gorgeous! It’s something I have wanted to bake, but keep putting off because I know it requires more time. And as for those little angels and devils- I still see them on my shoulder sometimes, making me confused about the right decision. I think it’s great that you have discovered your passion so early in life- I was a little clueless when I was finishing up school!


  4. Holy yum, that looks fabulous, Uru! So light, airy and dreamy, especially with that fluffy whipped cream and jam filling. We should all listen to that little devil every now and then. Seriously, enjoy your time off, girl! Listen to an old timer like me, as soon as you’re out in the work force there is very little precious spare time to bum around, watch tv, and relax. As for the munchies, I used to gorge all the time while I studied. Now I nosh all day at work because when I’m stressed/bored/depressed/sad I EAT! I wish I had a big slice of this cake to munch on right now 🙂


  5. Kim Bultman says:

    Uru, I’m so glad you’re back into it, even if you had to shoulder the ongoing battle between good & evil to do it. Looks like “good” won — your cake looks “heavenly” (to quote another commentor’s phrase!) — there’s nothing like a slice of sponge cake with strawberries and a (decadent amount of…insert hysterical laughter here) whipped cream to bring balance to The Force. 🙂 Love ya, kiddo!


  6. Lilly Sue says:

    It looks like you are quickly back on track! This cake looks awesome! I totally want a piece. I feel like you have been gone for a while :-/ But I totally understand the battle ..I have 4 weeks left of the semester and it seems so close yet so far away!!


  7. So impressed that you are a university student and running this blog at the same time! Wow. Good luck to you. My daughter is in her first year of college so I can empathize with you (through her…). Good luck to you.


  8. Suzie says:

    Welcome back!! I bet it does feel great to be back in the kitchen, you did have some lovely guest bloggers though! This cake looks so good. Simple, yet still elegant!


  9. Chippy, you don’t eat while you study b/c you concentrate so seriously on those books. You’re sure to make shiny grades!

    Shawn & Dad would be great fans of this cake. I must make it for them.


  10. Wonderful! Lovely to have you back with more inspiration for us all. I think it was reading this post on Sunday that inspired me to bake the Swiss roll. Your cake crept into my subconscious!

    All the best to you 🙂


  11. mjskit says:

    I am so much like you in that I don’t like to eat when I’m studying. I’m normally a multi-tasker, but when I eat, I want to taste and enjoy the food, so no eating when studying. Glad you are getting a break and doing some baking. The devil talked you into a delicious looking cake! Glad to see you back Darlin!


  12. navane64 says:

    Its a big achievement to finish of exams successfully and you ought to be proud of yourself. I can that you are back to baking and blogging and time to dig into desserts, like this gorgeous and stunning recipe of the day.


  13. Sarah says:

    This cake looks absolutely amazing! Tell me about feeling like you’ve been hidden under a rock while studying… I feel like I’ve not had any time to breathe, let alone eat!


  14. Hotly Spiced says:

    That is such a light looking sponge, Uru. It looks like the perfect after school snack. I love sponge cakes, particularly sponge cakes filled with cream and jam and dusted with icing sugar – wonderful! Good luck with all your studies – the finish line is in sight xx


  15. laurasmess says:

    Uru, your sponge cakes look perfect! I struggle to produce consistently light, fluffy sponges… I’ll have to try your recipe in the hope that I get a similar result (p.s. that pancake stack… oh. my. gosh!). Thanks for sharing… you have a new follower! xx


  16. Welcome back my dear friend!! I hope you exams went off well. We missed you. 🙂 This looks like a glorious dessert to kickoff your back to baking in the kitchen. What a beautiful cake! I especially love the jam and cream middle. I would also have a smear of jam on my mouth. YUM!! Well done indeed! 🙂


  17. Uru, I love this article soooo much and I really love this classic victoria sponge cake. I am a huge fan of sponge cake and yours especially makes me wanna have some tea at Buckingham Palace (with your cake, of course !).
    The photos make it so appetizing ! Please, come in France with the cake, we will enjoy good time !


  18. Deliciousness at its best! I love VS cake and when I was your age doing my A Levels in England,the Angel usually won but I used to sneak in a boxed VS cake.Its one of my favourites and I like mine with jam anyway.
    Now, after making this beautiful cake you better get back to your biology book. Welcome back!



  19. Lisa says:

    Welcome back, Uru,,and what a way to come back, with this luscious Victoria sponge! It looks so freakin’ good, I’m dying for a huge slice I love your variations on it, but right now..I want the strawberry preserves and cream. That said..I could never eat while I was studying, too! For some reason, I absorbed the information better with a somewhat empty stomach. Weird, huh? LOL


  20. Oh this is the exact sponge my mother used to make when I was little!! You have absolutely done the recipe justice, it looks gorgeous. Congratulations on finishing your exams… I have always found it good to have the balance between devil and angel… just don’t follow one to the detriment of the other 😉


  21. It’s so good to see you, CCU! You are a delight, and I am glad to see you could find a way to share another wonderful recipe. I am not at all worried about whether you can arbitrate your debate between the devil and the angel, both fighting for your time and attention. You’re a smart cookie…you’ll manage! But everyone needs to come up for air once in awhile…you take care to enjoy yourself along this marvelous journey of yours! oxo


  22. daisyandthefox says:

    yummm – love a good victoria sponge! this look ace! 🙂
    and i am so with you there with the angel and devil – not long now my friend – only around 5 months until we finish school – woooooo! 🙂
    so excited its not funny! 😛
    good luck for the rest of school!


  23. Welcome back, I enjoyed your guest posts but there is nothing like a post from the kitchen wizard herself. I love your Victoria sponge, one of my favorite cakes. You can see just how light and airy it is and the strawberry jam in whipped cream in the middle turn this humble sponge into a decadent feast. Just lovely!


  24. wackywhisk says:

    love the cake!!! You made the right choice to take a breather and make the cake. We need a balance in our lives & even a short moment can recharge your batteries. I have a recipe for small sandwich cakes that are based on this principle, but they use all corn starch, I guess for airiness, and I haven’t done them in a while. I have no other uses for corn starch besides that hahaha and that would just mean I have an ingredient aging in my cabinet… I don’t like that. But we can always have a Victoria cake! 🙂


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