A Sunday Recipe

I’ve decided that each Sunday I will post a new recipe. They will mostly be puddings and cakes but also some lovely main meals and snacky type yumminess.

Today we will start off with a Victoria Sponge recipe. I thought a little history about the Victoria Sponge would be good way to start;

The Victoria Sponge cake was named after the British Queen Victoria who enjoyed a slice with her tea. The first sponge cake was made a long time before this, during the 1700s, and became its most famous thanks to the Royal patronage it had in Victoria. Although sponge cakes can be very different to each other a traditional Victoria Sponge is filled with strawberry jam and whipped double cream. This in my view is the best way to enjoy such a modest yet delightful cake.

Cake Cake Mould

The -> Cake Cake moulds <- are perfect for Victoria sponge cakes as the lightness of the mixture cooks perfectly inside the silicone. If I’m making a cake I will always use a Victoria sponge recipe for cake part and then top it differently.

A new mould we have is the -> mini heart cake mould <- which suits a traditional Victoria Sponge in a modern way. Cutting this cakes in half horizontally and filling them with jam and whipped cream, and then decorating with a strawberry on top is delightful. A perfect size for a single portion.

When I took the photo I had forgotten to add the strawberries and when I had added them they were eaten so quickly I was unable to take a photograph. They tasted brilliant though.

This recipe is for a traditional round Victoria Sponge – an 8inch cake tin should be perfect

Ingredients;

- 8oz of unsalted butter/ marg

-8oz caster sugar

-2 large eggs

-8oz of self raising flour

-a few drops of vanilla essence if you like it

Method;

-Grease the cake tin and preheat oven to 180 degrees

-Mix the butter and sugar together until light and fluffy

-Add the eggs and mix, if it curdles add a little flour.

-Sift in the remaining flour and mix, add the vanilla