Thursday, 22 November 2012


As promised I am going to chat about cakes, well one.
Today I have made one large Victoria sponge and twelve mini Victoria sponges. The recipe I use is Mary Berry's from the book 100 Cakes and Bakes. For those who do not have this book or recipe for a Victoria Sponge here it is;

Cake tins
2 loose- based 20cm (8inch) sandwich tins 4cm (1 1/2inch) deep.


225g (8oz) butter softened.
225g (8oz) caster sugar.
4 large eggs.
225g (8oz) self-raising flour.
2 level teaspoons baking powder.

For the filling

Some jam (your choice, I have used strawberry and in the past raspberry)

If like mine you would like to add butter icing here is the recipe for that too.

Butter Icing

75g (3oz) unsalted butter softened.
250g (9oz) icing sugar sifted.
1/2 teaspoon of vanilla extract.


Step one.  Pre-heat the oven to 180*C/ Fan 160*C/gas 4. Lightly grease the tins or use non-stick baking paper for the bottoms.

Step Two. This is were you need to decide if you are going to use a electric mixer or an old fashioned wooden spoon!
I have used both  and they come out the same. This is an old favourite recipe and if I have time I use my wooden spoon, ( taught at school this way) but if time is a bit short I use my electric hand mixer. You choose..........

Electric mixer way; Measure the butter, sugar,eggs, flour and the baking powder into a large bowl and beat for 2 to 3 minutes until all blended together.

Wooden Spoon way; measure sugar and butter into a large mixing bowl, cream together until the mixer is pale and fluffy.
Then add the eggs one at a time be careful not to let the mixture curdle ( egg separates the mixture), if this happens add a little flour from your weigh flour.

Step Three; Divide the mixture between the prepared tins and level the surface with your spoon or spatula.

Step Four; Bake for about 25-30 minutes, until well risen and golden brown. Leave the cakes to cool for 5-10 minutes in their tins on a wire rack, then pop them out of the tins and leave to cool completely(about an hour if you need it quickly or longer if you have time)

Step Five; Choose the best looking cake for the top, then place the other cake face down onto a serving plate. Spread with buttercream first if you are using both then cover with jam or spread with jam, as much as you like.  Put the other cake on the top and sprinkle with either icing sugar or caster sugar. Your choice or no sugar.

Step Six; Make a cup of tea or coffee, cut yourself a slice and enjoy.Mmmmmmmm

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