Originally Posted by
Up North
This is known as the 'all in one' method of making a Victoria sponge cake, it is also pleasing, quicker and easier to make than the WI version, but there is a noticeable difference when looking at the texture of the crumb (and taste to some degree). The thing with the WI version is that you just weigh the eggs, then have the same weight of flour, sugar, butter etc. I do prefer to weigh ingredients for cakes, and I have great difficulty with 'cup' measures for baking anything.
'Fairy cakes' are usually made by the 'all in one' method, but baked in little cases, about a third the size of 'muffins', and decorated with buttercream and sprinkles, or as wished; they can be the first thing little children learn to bake, because they are so quick and easy. They are easy children party bakes too.