Thursday, 28 May 2015

VICTORIA SPONGE LAYER CAKE

I've never been much of a baker, but the sunshine put me in the mood and Pinterest makes me eager to be a good cook. This is my recipe for a Victoria Sponge, but I have added an extra cake to make a layer cake. I added strawberries for extra decor and sweet taste but as ever, you can decorate to meet your tastes! I can firmly say lots of people enjoyed this cake and although I don't drink tea, I believe this is THE cake for tea and cake!





FOR THE SPONGE

225g soft butter

225g caster sugar

225g self-raising flour
2 tsp baking powder
4 large eggs

ICING:
Tiptree Jam Strawberry
Double Cream

ONE: Line two cake tins with greaseproof paper and pre-heat the oven to 180C.

TWO: Place the butter in a mixing bowl, add the sugar, flour and baking powder then gradually add the eggs. Do this one at a time to create the perfect mixture.

THREE: Using an electric mixer, on a slow speed beat the mixture until it is creamy and smooth, just like the above picture.
FOUR: Place the mixture into the two twins, be careful not to over-fill as they will rise. Place in the oven for 20-30 minutes. Learn from my mistake, DO NOT OPEN the oven until after 25 minutes if you're oven is not too powerful. Mine sank. However I recovered them.

FIVE: Whilst they cool, put the double cream in a bowl and whip with the electric mixer to create whipped cream. I then put this in my piping bag to be piped on the cake.

SIX: When the cakes are ready, take them out of the tins carefully and place them on a serving plate. Cut the cakes in half to create the layers and get your jam and cream ready to put in between.

SEVEN: Place your jam on with a knife carefully, and apply less than you may think as it will spread when placed down. 

EIGHT: The wrong pic here, but finish with cream on top of your jam, and place with the top on. 
Do the same for the second cake and then jam and cream in between the two cakes. Essentially layer each piece.

NINE: Add strawberries or fruit for decoration, dust with icing sugar and serve. 



TIPS: 

- Bake the sponges the night before you intend to serve, it makes the whole process easier if you have the time. The decoration can be tiring after waiting for cooking times.

-If your cake sinks like mine did, flip it over. NO ONE will know. It will be cooked it just sinks in an air gap. Don't be disheartened.

-If it appears greasy after being cooked on the 'greaseproof paper' it will not taste that way after a few minutes of letting it rest.

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