This week I made a Victoria Sponge cake topped with yummy butter icing and fresh banana, strawberries and blackberries. These fruits are ideal to decorate your cake; not only are they perfect British colours but they're in season too so often they're on special offer at the shops!
As you can probably see, I've quartered the normal recipe to make a pretty shallow sponge as there is only 2 people in our house in Leeds and we are both disappearing back home this weekend (yipee!!).
The recipe for a Victoria Sponge cake I normally use is so simple to remember: 8oz Butter, 8oz Sugar, 8oz Self Raising Flour and 4 eggs. The method is shown above: 1 and 2) Cream together the butter and sugar in a bowl, 3) Whisk the eggs 4) Add small amounts of the egg at a time to the mixture and beat together. Look for bubbles when beating to make sure the sponge will be nice and light. 5 and 6) Add the self raising flour and mix together. 7) Line a cake tin with greaseproof paper, add the mixture and place in the oven at 180C for about 20-25 mins. 8) Check the sponge is cooked using a knife in the centre of the cake. If it is clean the cake is done! 9) Add icing of your choice. I went for butter icing.
Next, add your fruit! Be creative, go mad :)
I cannot tell you how AMAZING this was and I reckon it looks pretty impressive too!
It was my birthday earlier in the week too, that means TWO lots of cake this week....better hit the gym!!
Lots of love