I hope everyone is having a nice Sunday. I really haven’t done much this weekend and today has consisted of getting up late, lazing around and watching Mad Men. That’s what Sundays are made for right? One thing I have done this weekend is bake a delicious cake! I love cooking and I am starting to get more into baking now and I am thinking of documenting my recipes on here for anyone that might be interested and for my own benefit to look back on.
So I am going to show you the Victoria Sponge cake I made. I hadn’t made one in absolutely years and this one was so yummy! For this I used this recipe but adapted it a little. Here is what I used to make it.
For the sponge:
225g unsalted butter, at room temperature
225g self-raising flour, sifted
225g caster sugar
4 large eggs
For the filling:
Jam (any kind you prefer)
100g butter, softened
140g icing sugar
It is very simple to make, first you mix the butter and caster sugar together, then beat the eggs and add a little at a time until you get a light, smooth consistency. You then add in the flour and mix well again, adding in a few drops of the vanilla extract. Then bake for around 20 minutes or until it is golden.
Once it has cooled you can add the buttercream. For this mix the softened butter and icing sugar together (you may need to add a little water) until smooth and spread on one side of the sponge sandwhich. You can then spread the jam (I used raspberry) over the top and place the other sponge on top. Sprinkle some icing sugar on top and viola!
It’s the perfect treat for any cake lovers out there but I am sure it won’t last long!