This is the first Victoria sponge i have ever made. Its pretty good, but i think i'll still hunt around for a better recipe: (I have already found my favourite vanilla cupcakes/carrot and orange cupcakes and carrot cake recipes, from The hummingbird bakery and Primrose bakery cookbooks) My books don't have a victoria sponge recipe. If any of you have a recipe for one from either of these bakeries would you email me it please.
Ingredients:
180g butter
180g caster sugar
3 eggs
180g self raising flour
3 1/2 tbsp good raspberry jam
140g fresh raspberries
120ml whipping cream
A few drops of good quality vanilla essence
icing sugar for dusting
2 x 20cm sandwich tinned, greased and lined
Oven 180 oC
Put butter and sugar in bowl and beat together:
Beat in the eggs (I don't eat eggs so i use this egg replacer) one at a time:
Sift in the flour and mix:
Spoon evenly into the tins (I weigh each tin with mixture to ensure i get the same even sponges)
Bake for 20-25 mins, turn the cakes onto wire racks, peel off lining paper and cool completely:
Spread the jam on one cake and top with raspberries:
Whip the cream to form soft peaks, add the vanilla essence:
Spread over the raspberries, put the second cake on top and sprinkle with icing sugar:
Make a cup of tea and serve:
xx
8 comments:
im in love with your images! og wowza! what a gorrrrrgeous looking cakey! yummmmmmy!!!!!
i want, i want...blissful! x
Wow, great photos, the cake looks amazing! I want some!! ;)
Bee happy x
Have a delicious day!
looks absolutely divine I could just do with a slice
xx fee
Oh, my! Yummy and so pretty and elegant ;)
Truly Scrumtious x x x x
MMMMM - got my mouth watering just looking at that cake. xxx
one of my fave cake! i can see that the recipe is the same as in my recipe book, yummylicious!
susan
Well that looks pretty good to me :-) I do have a recipe, if you e-mail me that will remind me to send it to you early next week (I am at work tomorrow and will forget to do it after that - I have a completely crap memory).
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