Friday, 9 November 2012

A little Bake-Off

What is a better way to spend a Friday off work than baking a fresh cake? Absolutely nothing!

Making a traditional Victoria Sponge couldn't be easier with these simple ingredients...

What you will need to bake with...
  • A Cake tin
  • An ovan!
  • Scales
  • A whisk
  • Mixing bowl
  • Wooden spoon

What you will need for the sponge... 
  • 200g of self raising flour
  • 200g of caster sugar
  • 200g of butter
  • 4 fresh eggs
  • a dash of baking powder
  • two dashes of milk
  • a dash of vanilla
What you will need to the filling and to finish...
  • 300ml of extra thick double cream
  • A pot of strawberry jam
  • A jar of glazed cherries
  • A sprinkle of icing sugar

Your first step is to measure 200g of butter and 200g of sugar and put together in mixing bowl

Next weigh 200g of your self raising flour and keep in weight bowl

Mix together the butter and sugar until thick and creamy and add in the flour a bit at a time whilst stirring

Beat together the four eggs and slowly introduce into the mixture

Keep beating until the mixture is thick and blended

Grease a cake tin with lard or butter, or better still grease proof paper and pour mixture evenly

Smooth evenly around the tin

Place the tin into the oven at 190 degrees for thirty five minutes until golden

Meanwhile, take your whisk and and double cream, and whisk until the cream has thickened

Keep whipping the cr4eam until it become thick and difficult to separate

Once the cake has cooled, remove from the tin and leave to cool a little longer. Then your cake will be ready to cook. Spread the jam evenly across one half, then add the cream.

Next add the top layer. Place the cherry halves on small mounds of jam to stick in place

Finally sprinkle a little icing sugar across your cake to finish.

And voila' ! Your cake looks good enough to eat! For a little something extra try adding a drop of your favourite liquor to the cream for a little extra oomph!
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