This weekend I made a classic victoria sponge for my Dads birthday... then because I wanted to eat the cake there and then I made some mini victoria sponge aswell!
The recipe is so easy - for the mini ones i just halved the quantities and baked in a muffin tin. x
Ingredients:
225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
225g/8oz self raising flour
milk, to loosen
method:
-Grease and line 2 x 18cm/7in cake tins with baking paper. (i only have one cake tin so i just used this twice!)
- Cream the butter and the sugar together in a bowl until pale and fluffy.
-Beat in the eggs, a little at a time, and stir in the vanilla extract.
-Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
-Divide the mixture between the cake tins and gently spread out with a spatula.
-Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
-Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
I used rhubard and ginger Jam for the large cake and blackcurrant and lavender for the small ones :) yummy :)
No comments:
Post a Comment