I've always loved Baking, it's one of them things that makes me so happy but finding the time can be hard when you have a full time job, a Dog to walk and life to be getting on with. As I don't have a huge family there are always leftovers, not because they're not tasty little delights but there aren't enough mouths for non to get wasted, So sometimes it feels like a huge waste unless there is an occasion, and it's Easter so there definitely is.
From a young age my Nan taught me how to make the basic Victoria Sponge Cake and it's still my favourite, whether it be homemade or shop bought from M&S (they do the best).
First is the ingredients: You'll need...
For the Cake:
250 grams of Self Raising Flour
250 grams of Stork Butter
250 grams of Caster Sugar
4 medium Eggs
For the Filling:
Your favourite Jam- (whether it be seeded or unseeded)
Extra thick double whipped cream. (Don't get Elmlea- as it doesn't whip)
A packet of Strawberries.
You will need 2 cake tins around 25cm.
Start by preheating the oven to 180 degrees and greasing your baking tins so the mixture doesn't stick to the tin when baked.
Beat together your butter and caster sugar, once this is all mixed together crack open the 2 eggs (no egg shells) and mix.
Then sieve in your self raising flour in small amounts whilst constantly mixing.
By this point you may have a small Poodle trying to nick all your cake mixture.... naughty Poodle!!
.jpg)
Bake both of these for around 25-30 minutes. Once the time is up--- Do the Knife test.
(This test is to see if the Cake is cooked- stick a metal Knife into the centre of the cake: when pulling the knife out no mixture should be on the knife, if it is then put back in the oven for 5-10 minutes longer then try again)
Once all baked leave to cool completely, this part is crucial ! Otherwise all the filling your about to put in will just leak out the sides (and no one wants a soggy Cake)
Whilst waiting to cool, cut your strawberries, take the tops and leaves of and cut down the centre.
.jpg)
Once this is done put to one side and start whipping your Cream until thick.
Once the Cream is thick take 4 Strawberries and slice finely then mix into your Cream.
When the 2 Cakes are cool, take one and slather a nice thick layer of jam all over and then add a
big dollop of Cream.
.jpg)
.jpg)
Put the other cake on top lightly and put a thin layer of jam all over the top, then a thick layer of cream in the middle.
Finally add all your strawberries on top in whatever design you wish. I added some little Lambs to get in to the Easter spirit
Now Dig in and enjoy whether its with your Poodle or not.
I hope you enjoyed this recipe, let me know if you recreate it at home and send me your pictures.
Anna xx