Clearly I went alil OTT with the icing sugar, still…
If you’d like to to bake your own Victoria Sponge, you’re gonna need:
175g butter, 175g caster sugar, 150g self raising flour, 3 eggs (medium-ish), a table spoon of vanilla extract, icing sugar (for the top), thick double cream and strawberry jam (or your choice of filling!), two baking tins (preferably 7/8inch depending how thick you want them) and a pinch of baking soda.
I start by mixing the sugar and butter together mixing in the beaten eggs little by little until the mixture is fluffy and light in colour. I then add flour and baking soda (sifted) and fold that in. If you want chocolate cake, you can mix in 25g of cocoa powder). Mix with a wooden spoon until lump-less and taste. Tasting doesn’t do anything, I just like eating cake mix! Grease your tins and divide the mixture evenly between the tins, ensuring you dont over fill (as they will rise). I find gas mark 4 cooks well and evenly but would say… cook ‘til done. hahaha, keep checking to make sure they aren’t burning! Gas mark 4 is 350F or 180C. Once you have your perfectly cooked sponges, be careful removing the cake from the tins and leave to cool. Once cool, spread your choice of filling on one sponge and cream on the other (if you want to!), then sandwhich together and sprinkle with icing sugar.
This recipe can be altered, for instance you oculd add fruit? or brandy? or both?! Nuts? buttercream? (100g of butter + 100g of icing sugar. + a couple of tablespoons of cocoa powder for a sexy choco taste) or cream cheese! The possibilities are endless! Hahaha
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