It's one day to go until Mothers Day, hopefully by now you'll of figured out the perfect way to treat your mum and other loved ones. If you've left it a little late, we've been busy in the kitchen in a baking frenzy making this very tasty Victoria Sponge cake, we've used lemon cured for our filling, but if you want to keep it traditional layer on the jam and some whipped cream in the middle, and dust with icing sugar, and voila!
What you'll need -
170g Self Raising Flour
170g Butter or Margarine (for a slightly healthier option)
170g Caster Sugar
2 Free Range Eggs
1 teaspoon of Vanilla Essence
A drop of milk
2-3 tablespoons of Jam or the filling of your choice
500ml Double Cream
Icing sugar for dusting
Two 6 inch cake tin greased and lined with baking paper
Method -
* Pre heat the oven to 190 degrees C
* Cream together the margarine (which may need to be left to soften slightly) and the sugar, until pale and fluffy.
* Sift in the flour, adding the beaten eggs and vanilla essence.
* Beat until well combined, if the mixture is a little stiff add a drop of milk and mix well.
* Pour the mixture into your prepared cake tins, making sure that there is an equal amount of mixture in each.
* Pop in the oven for 35 minutes or until lightly brown on top, or until a knife inserted in the middle comes out clean (you may need an adult to help with this bit)
* Once cooked leave the sponge to cool in the tin on a cooling rack, once they are cooled turn out onto the rack (you many need to run a knife around the edge of the tin to get the sponge out)
* Whilst the sponges are continuing to cool whip the cream until thick.
Now for the task of putting your cake together -
* Use the flattest of your two sponges as the base, if they are a little domed flatten by slicing the sponge level using a knife.
* Spread the jam on first and then generously apply the whipped cream
* Pop the second sponge on top
* Using a sieve sprinkle icing sugar on the top, and it's ready to serve!
You should end up with something looking like this . . .
* Sift in the flour, adding the beaten eggs and vanilla essence.
* Beat until well combined, if the mixture is a little stiff add a drop of milk and mix well.
* Pour the mixture into your prepared cake tins, making sure that there is an equal amount of mixture in each.
* Pop in the oven for 35 minutes or until lightly brown on top, or until a knife inserted in the middle comes out clean (you may need an adult to help with this bit)
* Once cooked leave the sponge to cool in the tin on a cooling rack, once they are cooled turn out onto the rack (you many need to run a knife around the edge of the tin to get the sponge out)
* Whilst the sponges are continuing to cool whip the cream until thick.
Now for the task of putting your cake together -
* Use the flattest of your two sponges as the base, if they are a little domed flatten by slicing the sponge level using a knife.
* Spread the jam on first and then generously apply the whipped cream
* Pop the second sponge on top
* Using a sieve sprinkle icing sugar on the top, and it's ready to serve!
You should end up with something looking like this . . .
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