Tuesday, 17 February 2015

Traditional victoria sponge cake!

Hello my lovelies!

This week I went out for a meal with three of my friends because two of them were celebrating their birthdays that week. I decided to make them a birthday cake and went for a victoria sponge. We all agreed on this because I have baked a fair amount of chocolate treats recently so we thought it would make a nice change to have something without chocolate! I found this recipe on the BBC good food website. The beauty of this recipe is that if you dabble in baking you will have pretty much all of these ingredients already stashed away in your cupboards!

Ingredients for the cake
200g caster sugar
200g unsalted butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk

Ingredients for the filling
100g unsalted butter
140g icing sugar
340g raspberry jam (I only used 120g and felt that was plenty!)

Pre-heat your oven to 190C/170C fan/gas mark 5
You will also need two sandwich tins for this recipe, preferably 20cm and these need to be greased with butter.

Step 1:  Put all of the cake ingredients into a bowl and mix together using an electric whisk.

Step 2: Divide your mixture into your two sandwich tins. Remember that you need to grease the tins so the cake is easy to remove once it has finished baking! Leave this in the oven for 20 minutes.

Step 3: While your cakes are baking you can make your buttercream filling. To do this beat the butter first until it is smooth. Then gradually beat in the icing sugar until it comes together into a thick cream.

Step 4: Once your 20 minutes are up take your cakes out of the oven. They should be golden brown and cooked all the way through. Leave these to cool in the tins for 5-10 minutes.

Step 5: Once they have cooled in the tins, remove them and place them on a cooling rack for a further 20-30 minutes. Run a knife around the edge of the tins before trying to remove them, this will make it easier.

Step 6: Once cooled get a spatula and smooth the buttercream icing on top of one of the cakes. I quite like the rustic look so I wasn't trying to be neat. If you do want to be neat you could use a piping bag. After this pile the jam on top and smooth this on top of the buttercream. Add this a bit at a time so you can gauge how much you need without it running down the sides!

After this place the other cake on top and press down to make the buttercream stick the two cakes together. To add the finishing touches I sprinkled some icing sugar on top to make it look pretty!

As always send me a photo if you try and make this because I love to see your creations!

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