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Thursday, 20 March 2014

mary berry's victoria sponge cake

Now I realise I've been filling these posts of late with my 'healthy living' lifestyle updates, weight loss news, and motivational tips.  However, I still enjoy my baking.  But now, I just bake for other people, I get to sample a slice (or two) and then let them enjoy the rest.

Now I had a real baking triumph last week, I have even surprised myself at how good it was.  And I've got to say, it's all down to Mary Berry.  My dad swears by her Victoria Sponge recipe, and he makes a damn good cake.  So I thought I'd follow suit, and give it a go.  And it was, by far, one of THE BEST cakes I have ever made!

Ingredients
FOR THE SPONGE
225g Soft Butter
225g Caster Sugar
225g Self-Raising Flour
2 Tsp Baking Powder
4 Large Eggs

FOR THE FILLING AND TOPPING
About 4 Tbsp Raspberry or Strawberry Jam
A little Caster Sugar
75g (ish) Softened Butter
75g (ish) Icing Sugar
A Splash of Milk
Method

1. Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.

2. Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.


3. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.


4. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.


5. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.


6. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.

(I then made a butter cream icing to also layer between the two cakes, Mary doesn't suggest it, but I just think it adds a nice bit of moisture to the cake.  I don't generally follow a recipe for butter cream, a bit of softened butter, icing sugar mixed in and a splash of milk...taste, then add any of the above)

7. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.

2 comments :

  1. mmmm would love a slice of that right now with a cup of tea.

    ReplyDelete

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