Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 10 (The Finale)

I have to say, I was a bit disappointed by the Bake Off finale. I know that at the time of filming, they didn’t know it would be the last ever episode of Bake Off on the BBC, so they can’t truly be blamed for not sending it off with some fanfare. But as an audience member that’s what I wanted. I wanted chocolate fountains, biscuits that were also fireworks, breads that could tell fortunes (maybe not).

But what I wanted was big, dramatic, over-the-top. Something epic to send Bake Off off. What I got was a picnic and some Victoria sponge.  Which isn’t to say that it’s not delicious. Or takes skill. But come on! Last year at least we got multi-tiered cakes; the year before that a piece montee, and before that a three tiered wedding cake. A wedding cake! That’s more like what I was after. 

I’m sure it’s partially just the disappointment of Bake Off being over that has framed the last episode for me poorly. Once I’ve properly mourned, I might go back and re-watch the episode and enjoy it more.  Yet again, I’ve been thwarted off one bake by my lack of liking meringue. Seriously, why has it been baked so often this series? Yuck! And I liked the idea of a the mini picnic: chocolate cake, tarts, sausage rolls.

I’ve actually baked a Victoria sponge for the finale of Bake Off before, in my bake along way back in 2014. But it was a mini-sponge cake, so I’m going to count that as a different thing. (That was my first time ever making jam too!) In honour of the last episode, I made an ENORMOUS cake. The recipe below is for a normal sized Victoria sponge cake, not the huge monster that I created. presentation-of-cake

Victoria Sponge Cake
Print
5342 calories
643 g
1508 g
289 g
61 g
175 g
1581 g
407 g
428 g
8 g
94 g
Nutrition Facts
Serving Size
1581g
Amount Per Serving
Calories 5342
Calories from Fat 2541
% Daily Value *
Total Fat 289g
444%
Saturated Fat 175g
873%
Trans Fat 8g
Polyunsaturated Fat 15g
Monounsaturated Fat 79g
Cholesterol 1508mg
503%
Sodium 407mg
17%
Total Carbohydrates 643g
214%
Dietary Fiber 21g
86%
Sugars 428g
Protein 61g
Vitamin A
190%
Vitamin C
100%
Calcium
45%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 250 g of soft butter
  2. 250 g caster sugar
  3. 1 teaspoon of vanilla
  4. 4 eggs
  5. 250 g self-raising flour
  6. 2 tablespoons of milk
For the cream
  1. 200 mL of double cream
  2. 2 tablespoons of confectioners' sugar
  3. 1 teaspoon of vanilla
For the jam
  1. 225 g of raspberries
  2. 150 g of caster sugar
Instructions
  1. Preheat your oven to 180C and grease two cake tins. Cream your butter and sugar together until it's very pale. Then add in your vanilla. Beat your eggs in a separate smaller bowl with a fork and then add them in to your butter mixture. Lastly fold in your flour and use the milk to loosen the texture of your batter. Pour into your two cake tins and cake for approximately 25 minutes or until golden brown.
  2. Set your cakes aside to cool whilst you make your jam. Crush your berries a bit, but not too much as the raspberries will disintegrate a bit. Add them to a steel pot. Then add 2 1/2 cups of sugar and turn the heat up high for the first five minutes while stirring constantly. Then turn the heat down and continue to stir for 20-25 minutes. If it's looking gooey, you're probably done. Take the pot off the heat, and set your jam aside to cool.
  3. While your jam is cooling, make your cream. In a large bowl, add your sugar, double cream and vanilla and whisk it until it holds stiff peaks.
  4. To assemble your cake (only when all components are completely cooled), first spread your jam nearly to the edges of the cake and then pipe the cream on top before sandwiching with your second cake. Then give it a good dusting of icing sugar for good measure.
Notes
  1. If you pop a saucer into the freezer, you can test if your jam is done by dropping a smidgen onto the frozen saucer. If it doesn't drip or run off, it's done. You can also test it by dipping a frozen spoon into the jam, if it thickens around the spoon, it's ready.
beta
calories
5342
fat
289g
protein
61g
carbs
643g
more
Rhyme & Ribbons http://rhymeandribbons.com/
pouring-batter  cakes-cooling pouring-sugar-for-jam jam spreading-jam piping-frosting dusting-with-sugar topping-with-raspberries more-presenting-cake kissing-cake victoria-sponge-whole-cake victoria-sponge victoria-sponge-side-view victoria-sponge-detail top-shot mary-judging presentation-of-award star-baker star-baker-kissing star-baker-2 victoria-sponge-slice-missing victoria-sponge-missing-slice Head over to Ala‘s blog to see our Patisserie week winner!  Please link up your bakes for the last #bakeoffbakealong. 

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  • Mehreen A

    I was disappointed by the finale too – but still couldn’t take my eyes off the last ever proper episode! PS why aren’t all Victoria Sponges that big?!

    • Hahaha thanks Mehreen! I think I’m also just refusing to believe that it was the last BBC Bake Off episode. I’m definitely in the denial stage of grief! x

  • That is… a lot of Victoria Sponge. Who’s going to eat all that?! LOL

  • That cake looks so delicious and fluffy!

  • UM … this is the most gorgeous Victoria sponge I have EVER SEEN. A true showstopper, and much more impressive than the ones cobbled up that evening! I was disappointed with the final as well … and the final three … and the winner. #controversial

    • Haha thank you so much! Was Candice not your winner of choice? I couldn’t believe how much Andrew dropped the ball in that final episode! I had really thought that Benjamina would DEFINITELY be in the final three! x

  • That cake is an absolute monster! Looks delicious though- lovely and fluffy 😊

    • It’s totally a monster! I felt like I needed to make my last bake slightly more epic than normal, but I definitely didn’t expect for it to come our this massive! x

  • Your cake reminds me on the one they show during the title sequence of the show – lovely with those raspberries and powdered sugar!
    I do love eating meringue, but I find, for whatever reason, I cannot mix a stiff peak (by hand) to save my life! What’s the trick? (maybe, to buy a mixer?)

    • I think unless you have the strongest arms in the world, it’s super hard to make a meringue without a mixer. I have a little dinky £10 hand mixer and it seems to do the trick, but I dream of having a proper stand mixer one day! x

  • Jeepers!! This beauty looks delicious!! Can’t wait to try your recipe, a perfect remedy for Bake Off grieving ; )

    Gemma
    http://www.fadedwindmills.com

    • Thank you so much Gemma! Basically I doubled my normal recipe (the undoubled is above) to make that monstrosity! x

  • It looks really lovely! Such a bummer when a favorite show goes out with a whomp whomp.

    • I’m probably being a bit harsh on it, but I just wanted so much more for the last time that I’d ever see Mary and the crew together again! x

  • Brittany

    I just stumbled upon your blog and oh my gosh I am obsessed with it!! I love your photography and the fact that you included your Myers Briggs personality code in your Bio! I have been talking non-stop about that test with my friends haha. My code is ENFP, so I guess you can say I am a very excited person. I also love that you studied abroad in the UK! I am currently studying abroad and just visited London last weekend and loved every minute there 🙂 Anyway, sorry for the super long and somewhat random comment! Love your blog!

    • First of all, you are way too nice! I LOVE Myers Briggs. When I first took it, I made everyone else I know take it! One of my closest friends in London and my husband are both ENFP which is the INFJ’s perfect counterpart! Where are you studying abroad at right now?

      I can’t big up studying abroad enough! If I had never done it, then I wouldn’t be living in England right now (or married). Do you blog? I’d love to check it out!

      • Brittany

        Haha your friend and husband must be really cool! And I am currently studying in France and I am so happy that I made the decision to go abroad 🙂 I have learned so much and met some amazing people. And I do blog! My blog is: brittscaffeinatedchronicles.wordpress.com 🙂

  • Great bake! It does look massive when you’re holding it haha. I have trouble with the Victoria Sponge, I find them lackluster because there is just so much dough and not much else. It’s the Brit’s favourite cake, so I need to learn to ace it though! You’re so right about the finale, it felt like just any other episode, not more challenging.

    • This would probably alter the Brit viewing it as a real Victoria sponge, but I find them a bit lacklustre as well, so I sometimes swap out a buttercream for a stiff whipped cream filling which give it more of an angel food cake feel than a Victoria sponge. x

  • That victoria sponge is a beast! It looks so light and fluffy!

    I know what you mean, I kind of felt disappointed at the end, and I wish they had known it was ending because I feel like they would have done it bigger. All we can hope is the christmas special is a bigger event and a better goodbye! x

    • I’m so glad that you mentioned the Christmas special because I had completely forgotten about it! Hopefully they’ll give Bake Off the blow out goodbye that it deserves! x

  • this is a nice cake, but I agree you’d expect some sort of a show-stopper for a finale!:)

  • This looks so delicious, Unfortunately I am not that good at baking.
    Although i don’t watch the GBBO, I heard about them making a Victoria sponge, which was quite plain but I guess it is one of them things where its simple but easy to get wrong.

    • Totally. It’s a basic, but I guess it’s important to know your bakers can do simple as well as complicated things! x

  • Angie SilverSpoon

    It may not be the exciting but I do love a good sponge!

  • Wow, this is unreal! That takes some serious baking skills. Looks amazing!

  • When I was visiting the UK last year a friend got me watching Bake Off. Your cake looks like a winner to me!

  • I’ve linked up my three bakes. I love your Victoria sponge, it’s so big! It must be delicious.

  • Your sponge is HUGE!!! Amazing bake, thanks so much for organising again, I can’t believe the Bake Off is over! 10 weeks, 10 bakes, and we suddenly have nothing to do at the weekend! 😉 It’s been so much fun! Alice xxx

    http://www.woodenwindowsills.co.uk

  • What a beautiful cake! Congrats on winning 😉

  • Who doesn’t love a cake twice the size of your head?! haha. Love it. I also love that you made your own jam, my nana and mom do, but I’m still terrified to attempt it.

    • Making jam was a bit less scary than I expected! I don’t have a thermometer or anything so it probably wouldn’t have been safe to can, but totally fine for immediate consumption! x

  • Gorgeous!! Way to end on a high note 🙂 I’m so sad it’s over 🙁