Classic Victoria Sponge

Hello friends,

As we are in Wimbledon week, what better cake to celebrate with than the classic Victoria Sponge, with a cream and strawberries filling. This is a beautiful looking cake and an ideal desert to the countless BBQs and outdoor meals as we celebrate the coming of summer.

Ingredients:

175g softened butter
175g caster sugar
175g self raising flour
3 duck eggs
250ml double cream
1 tbsp icing sugar
1 tub of strawberries, halved

Method:

This makes an 18 inch sandwich cake. Preheat oven to 180C/ 170C fan assisted.

In a bowl beat together the sugar and butter until it is pale and fluffy. Add the eggs one at a time and mix well. The mixture may separate a little after the eggs are added, but this will come together as you beat it.

Fold in the flour gently, and pour the batter into two greased sandwich tins, then put into the oven for 20 minutes. Remove from the oven when golden and allow to cool fully.

Whilst cooling, whip the double cream until it forms peaks, then mix in the icing sugar to sweeten.

Chop up the strawberries, then when the cake is cool assemble by layering strawberries, cream and cake, then sprinkle a little extra icing sugar on the top of the cake to finish.

Serve with some extra cream if you are feeling naughty and enjoy in the sun!

Comments

BBC Good Food Caramel Brownies

Another get together with friends has prompted some more baking (whilst the baby is sleeping) and the salted caramel cover recipe from a BBC Good Food issue from a while back caught my eye. I have been storing this recipe waiting for a good excuse to bake it, and I can say (after scoffing a few), these brownies do not disappoint and will be made again. Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid. Time to make batter - around 15 minutes Baking time - 35 minutes depending on your oven I

Indulgent Chocolate Cake

Hello friends, A good rich, moist chocolate cake is up there in my top 3 of cake types, so here it is - my new favourite recipe. I made this for a birthday lunch, and wanted a little bit of wow, which is why I coated the cake in a white buttercream, and then poured a chocolate ganache over the top. I like how it turned out, although coating the cake was fairly time consuming and I kept getting crumbs in the icing so it wasn't perfect! Ingredients: 200g plain flour 80g cocoa powder 200g caster sugar 1 tsp baking powder 1/2 tsp salt 2 duck eggs 100g vegetable oil 2 tsp vanilla 175g milk 75g warm water 180g soft butter 560g icing sugar A dash of milk 100g milk chocolate 100g double cream Method: This makes an 18 inch sandwich cake. Preheat oven to 180C/ 160C fan assisted. In a bowl mix together the flour, cocoa, caster sugar, baking powder and salt. Make sure this is well incorporated then add the wet ingredients, eggs, oil,

Freckled Kirsty

Search This Blog