Saturday 25 May 2013
My new blog...
I haven't used this blog for many years, but I do have a new one! Click the image link below:
Sunday 23 September 2007
A cake for Carena and Daniel
Recently we were invited to Carena and Daniel's new house in Oxford for food, booze and 'Cranium'.
They made veggie-burgers, and I decided to make a cake as a contribution. (My first cake in years I hasten to add!!!) Carena's favourite cake is the infamous 'Victoria Sponge'!
Ingredients
FOR THE CAKE
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
FOR THE FILLING
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
340g jar good-quality
strawberry jam ( we used
Tiptree Little Scarlet)
icing sugar, to decorate
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich
tins and line with 2 circles of non-stick baking paper. In a large bowl,
beat the butter with a wooden spoon until pale (2 mins) add the sugar and
beat until fluffy, gradually add the beaten eggs, then sift in the flour
little by little folding in with a large metal spoon until you have a smooth,
soft batter.
2. Divide the mixture between the tins, smooth the surface with a
spatula or the back of a spoon, then bake for about 20 mins until
golden and the cake springs back when pressed. Leave in the tins for
5 mins, then turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy,
then gradually sift and beat in icing sugar. Beat in vanilla extract if
you're using it. Spread the butter cream over the bottom of one
of the sponges, top it with jam and sandwich the second sponge
on top. Dust with a little icing sugar before serving. Keep in an
airtight container and eat within 2 days.
Classic Victoria sandwich (from: http://www.bbcgoodfood.com/recipes/1997/classic-victoriasandwich.jsp)tweaked by gem!
Serves 10, Ready in 30 minutes, plus cooling.
Note: Cake base freezes well for 3 months
They made veggie-burgers, and I decided to make a cake as a contribution. (My first cake in years I hasten to add!!!) Carena's favourite cake is the infamous 'Victoria Sponge'!
Ingredients
FOR THE CAKE
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
FOR THE FILLING
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
340g jar good-quality
strawberry jam ( we used
Tiptree Little Scarlet)
icing sugar, to decorate
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich
tins and line with 2 circles of non-stick baking paper. In a large bowl,
beat the butter with a wooden spoon until pale (2 mins) add the sugar and
beat until fluffy, gradually add the beaten eggs, then sift in the flour
little by little folding in with a large metal spoon until you have a smooth,
soft batter.
2. Divide the mixture between the tins, smooth the surface with a
spatula or the back of a spoon, then bake for about 20 mins until
golden and the cake springs back when pressed. Leave in the tins for
5 mins, then turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy,
then gradually sift and beat in icing sugar. Beat in vanilla extract if
you're using it. Spread the butter cream over the bottom of one
of the sponges, top it with jam and sandwich the second sponge
on top. Dust with a little icing sugar before serving. Keep in an
airtight container and eat within 2 days.
Classic Victoria sandwich (from: http://www.bbcgoodfood.com/recipes/1997/classic-victoriasandwich.jsp)tweaked by gem!
Serves 10, Ready in 30 minutes, plus cooling.
Note: Cake base freezes well for 3 months
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