hello I'm Kelly major and our look at the WI cookery school and I'm going to show you how to make a basic Victoria sponge met our - almond paste in here which is an 8 inch which means I'm going to use for egg cake mixture now I've got 4 medium sized eggs in front of me and like this if I raise them with the shells on they generally wear around 240 grams but you do want to double check now whatever that wave even if it's a 245 pounds you then look to weigh the equivalent in your fat which I've chosen to go for marjorine you can use pasta personally I prefer to use margarine I think that it breaks down a lot more easily with us the autumn spaghetti to room temperature I think that you get nice and lighter fluffier cake from it with butter if you find it to sometimes be a little bit understood G aside and it kind of seems round requires quite a lot on the outside of the cake I've also got the same measurement in culture sugar and also in self raising flour I'm also going to use a small amount of vanilla extract just to help with the flavor and let's get started first of all I've got my scrap in front of me and I'm just going to add my sugar this about I'm just going to use some visa you can use a family mixer again you could just do it by hand and I've just mixed up together on a very low speed and so everything incorporated if I just put my own on you know in level five speed really really fast I think we've just spit out at the bowl so it's like sitting on a level one mixing it together now I'm going to look to cream everything together we're looking to get everything nice and lighter color and for the sugar to really break down into the taking approximately one minute and you can see that our color now it's quite a nice pale cream color of the police being quite yellow like earlier now using a spatula I'm just going to scrape around the sides of the bowl and also the nice aisle mixture it's awesome underneath is wearing this and you can have some mixed mixture which can actually read hump your end result next up I'm going to add my eggs so I've got them just in the job at the moment and [Applause] now I'm going to add all my eggs to begin with and then my flour some people are a little bit of eggs a little bit of flour and they alternate between but actually it's best to do all your expert then the flour have actually so I can get very fall down and you can lose with the aerations on it by doing the intermittent version so put a quarter of the mixture in most are fully incorporated we can add about another quarter another course that you notice that startles take on rich color now button to go I'm now from a final addiction as egg and what I'm also going to do to scrape down the sides of the bowl again now don't worry once you've added this final amount of egg the mixture might slightly curdle but usually the reason why we will add flour in the egg intermittently sometimes but I wouldn't worry about the curdling as soon as you have that flour anyway it will go away and it's now fully incorporated now some people like to save their flower I actually just like to add in a few spoons at times but I'm actually going to do the rest now by hand so sprinkle over the top clipping isn't necessary because flower generally isn't really lumpy so I use my spatula and add it all by hand so I'm being brief sympathetic to keeping it nicely aerated I'm just folding around the edge make the top see more spoons notice the one she traveled approximately half of your flower it has curdled slightly this will completely stop now curdling usually happens when things aren't at the same temperature so actually it doesn't really matter that the flower always seems to bring it together and it doesn't have a detrimental effect on the end result of your cake once you've brought it back from curdled beautiful creamy cake mix it looks really nice and light so to make sure you go around the sides of your bowl and like I said for you this make sure that you have a nice sand mixture as well as this bit can be most overlooked and finally these are a little bit of another extract going for approximately one piece be seen brave trip again incorporating by hands making sure that fully make for them sometimes when we mix the final part with the fluoro up with a hand mixer or any type of electric equipment can actually seat the air back out a bit though by doing it by hand this final part I really think it benefits from that little bit of extra love and attention and we maintain quite a lot of the air in there so there we have a lovely finished tape mixtures and that's ready for the take 10 and we just want to pour it in don't worry if it makes the paper in a little bit messy get it all in there right into the sensor and we can worry about the aesthetics in a moment make sure you get all of the mixture if you notice that there is any unmixed mixture do only sit what will happen is it will just stop thinking so it would be really really heavy and quite often so we can get bit than our cake so now then I'm just going to spread it out implicate them using my spatula try and spread it very evenly and I quite often give it a bit and wiggle Wow just try and flatten out a little bit more sometimes you will find rather you got quite a lot of spatula and then we can just even out the top that is yet again just so we have a really nice finish this should help to give us a nice flat top on the cake once we're done quite often when I took takes however I do actually slip them over and use the bottom at the top side just lovely fluff in it it depends we'll just see how we go this is now ready for the oven preheated my oven to either 180 degrees centigrade but normal ovens or 160 degrees for carbon and Pappas's [Applause] the state between 45 minutes and 60 minutes when it's done our pages are out leave it to cool down and then we can decorate there okay so my Victoria sponge now put I've tested it by putting it there I find if you poke it like that and it bounces back really nicely it means that it's cooked perfectly you can also test it with a skewer what I do I put the skewers straight and center of the cage I leave it about one second and then I pull it out if it comes out completely clean it means that it's cooked if it comes out with a tiny amount of unmix or uncooked mix just I should say then obviously to return it to the oven for another five or ten minute so now I'm just going to leave this to cool down before it's great set okay so now my Victoria sponge is completely cooled now I'm going to remove it from the pen so peel away its side you can see here it's a lovely flat and extra now I'm just going to take it away from the base Hill I'll pay for that I was there previously I usually turn a takeover conservative by that actually I like the top on this why not let's just go with this way if everyone's covering a cake though armed with icing typically royal icing or fondant icing and always turn it over but I think actually that's quite the stick fear would look reappropriation hey now I need to cut into it now now there are lots of those difference or devices you can buy to help to cut a nice straight line through the cake I like to just be brave I put it on its side grab nice serrated knife pop it right in the center I hold over the top I'm I just go for it and I just turn around holdin like an exact point is complicating it backbone place and you should meet up always perfectly nothing they there we have our nice cake in the center got a lovely based on that so I notice the praise our Victoria sponge in the traditional WI way there are going to be seed is raspberry jam come is your off generous today using a palette knife just going to spread that all the way over now I can really blow up two bucks or three millimeters feet edge of the Cape just gives you a really nice clean finish then I'm going to place top of the cake on that now going to sprinkle it with caster sugar I'm actually quite generous with my castor sugar and then just going to pop it on some serving flavor now we have a beautifully decorated Victoria sponge WI way there are plenty of more short skills videos from WI website and to find out more information about WI cookery school please follow the zenman link in the description below