Sponge Cake | Millennium Falcon Cake | Star Wars Day
Recipe type: cake
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
A Victoria Sponge Cake
  • 270g all purpose/plain flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 270g softened butter
  • 300g sugar
  • 4 eggs (250g approx)
  • 2 teaspoons vanilla
  • ½ cup/120ml milk
  1. Preheat oven to 350F/180C
  2. Need two 8" /20cm round tins.
  3. Have all your ingredients at room temperature if possible.
  4. I often zap my butter for a few seconds in the microwave to soften.
  5. Watch it though or else you will have a puddle!
  6. If the eggs are cold, I place them in warm water while the butter is creaming.
  7. Prepare your two tins (8 inches/20cm) by greasing with butter or spray and lining the bottoms with parchment, and greasing the parchment as well.
  8. In a bowl, add the flour, baking powder and salt and mix to blend.
  9. Keep aside.
  10. In a stand mixer or with a hand mixer, beat the butter and sugar until light and fluffy.
  11. Add the vanilla.
  12. Add the eggs one at a time, beating well after each addition.
  13. Add half of the flour and beat gently.
  14. Add the milk and mix.
  15. Add the rest of the flour and mix until just blended.
  16. Using a spatula mix through by hand.
  17. Add a drop more of milk if the consistent is too thick.
  18. You want a thick batter easy to spread in a tin but not gloppy and too thick.
  19. Divide the batter even,y between the two tins.
  20. Place in the centre rack of the oven and bake until golden brown, firm and risen.
  21. It will take about 30-40 minutes.
  22. Check at 30 minutes.
  23. Cool on wire racks for 5 minutes.
  24. Run a knife around the edges to release the cakes.
  25. Cool till barely warm.
  26. Once cool, remove the cakes from the tin and if still warm, cool on the rack.
  27. When ready to serve, spread your choice of jam, whipped cream or buttercream on one of the cakes and sandwich both cakes together.
  28. Dust with powdered sugar and enjoy!
So, you will see that I have my measurements in weight and not volume. I have tried to make a proper sponge using volume measurements unsuccessfully for the last few years. Tired of always having a bad sponge, I decided to just use weight measurements from now on, they are so much more accurate. I encourage you to do the same. Now, my cake comes out perfect every time.

HA bakers: dial back on the baking powder, use just 1¾ teaspoons.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/millennium-falcon-cake-star-wars-day/