What is a better way to spend a Friday off work than baking a fresh cake? Absolutely nothing!
Making a traditional Victoria Sponge couldn't be easier with these simple ingredients...
What you will need to bake with...
- A Cake tin
- An ovan!
- Scales
- A whisk
- Mixing bowl
- Wooden spoon
What you will need for the sponge...
- 200g of self raising flour
- 200g of caster sugar
- 200g of butter
- 4 fresh eggs
- a dash of baking powder
- two dashes of milk
- a dash of vanilla
What you will need to the filling and to finish...
- 300ml of extra thick double cream
- A pot of strawberry jam
- A jar of glazed cherries
- A sprinkle of icing sugar
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| Your first step is to measure 200g of butter and 200g of sugar and put together in mixing bowl |
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| Next weigh 200g of your self raising flour and keep in weight bowl |
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Mix together the butter and sugar until thick and creamy and add in the flour a bit at a time whilst stirring
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| Beat together the four eggs and slowly introduce into the mixture |
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| Keep beating until the mixture is thick and blended |
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| Grease a cake tin with lard or butter, or better still grease proof paper and pour mixture evenly |
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| Smooth evenly around the tin |
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| Place the tin into the oven at 190 degrees for thirty five minutes until golden |
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| Meanwhile, take your whisk and and double cream, and whisk until the cream has thickened |
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| Keep whipping the cr4eam until it become thick and difficult to separate |
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| Once the cake has cooled, remove from the tin and leave to cool a little longer. Then your cake will be ready to cook. Spread the jam evenly across one half, then add the cream. |
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| Next add the top layer. Place the cherry halves on small mounds of jam to stick in place |
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| Finally sprinkle a little icing sugar across your cake to finish. |
And voila' ! Your cake looks good enough to eat! For a little something extra try adding a drop of your favourite liquor to the cream for a little extra oomph!
Enjoy!
D.x
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