Simple Victoria Sponge

Simple Victoria Sponge

For a lovely and simple, fluffy, sponge cake that the whole family can enjoy, follow this super simple and classic recipe.

Preheat oven at 180 / Gas 5
You will need 2 nicely greased and lined 8 inch round cake pan

Ingredients

4oz Self Raising Flour
4oz Soft Butter/Stork/Margarine
4oz Caster Sugar
1tsp Baking Powder
1 tsp Vanilla Essence
2 Large Eggs

Filling

Various alternatives
Jam
Lemon Curd
Buttercream
Ganache
Fresh Whipped Cream & berries

Method
Soften the butter and sugar together, make sure its lovely and creamy
Add in the 2 eggs and beat well
Sieve in the flour and baking powder
Beat well, but until fluffy – careful to not over beat!
Split between the 2 baking tins evenly

Cook in the middle of the oven for approximately 25-30 mins, until a skewer comes out clean.

Leave to cool before choosing your filling and enjoy!

Ideas

You could dust with icing sugar, add berries, fill with your favourite jam or chocolate spread. (If you fill with chocolate, try heating it up in the oven for ten mins and serve with ice cream!)
You could also change the flavour by adding the rind of a lemon and a teaspoon of lemon essence, or orange!

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Practice Makes Perfect!

Practice Makes Perfect!

So, the only way that you get better is through practice. Ive had cakes fall off my work surface, I have had them crack and ones that won’t set. Perfectly followed recipes that sink in the middle and once, i managed to forget the yoghurt in a Bundt cake. It’s dire, but you just have to bake another one.

Branching Out

I did my first ever stall at a local Christmas Fair in December 2019. I was really nervous. As you can possibly tell, I made a lot… I didn’t actually sell out. The left overs I took to St Georges Crypt in Leeds. (A homeless shelter for anyone not familiar with what it is. I also got a marriage proposal based on the deliciousness of my ginger flapjack)

So yes, back to the point. I made far too much. I didn’t know what to make to be honest. I did all sorts.

* Flapjacks
* Brownies
* Tiffin
* Range of Cupcakes
* Banana Cakes
* Caramel Jars
* Christmas Chocolate Cake


Luckily I had a friend with me (Thanks Helen!) to keep me sane and who also is far more intelligent than me, who decided to keep a tab of everything we sold, so now I can see from that one stall which are best-sellers. What to make and not make for the next one. Ive just booked another one for July and am taking part in a wedding fair on Sunday! (you can click here for links to my events) you know, if you want to keep up to date that is!

I also did a wedding fair, which was a wonderful experience. I showcased a lovely tall flowered cake and took some individual samples of cake flavours that visitors could take home with them. I think that this really made a difference to what I was doing. It meant that they were able to go home and try the cakes with a lovely brew, not eat, go and forget what they had had. It was great to talk to couples about to marry about their cake designs and what they would like. I was so fortunate to take 2 bookings from that. Both being really exciting and interesting cakes. No boring white, we are talking superheroes, logos, exciting things. I think the days of classic white iced fruit cakes are numbered. People want flavours and colours and personality showing though their cakes! And for that reason, i love them!

So all it is really, is practice, practice, practice. And thats where hobbies become passions, and passions become businesses. I don’t know what will happen in the future, I have big dreams, but for now I am just going to carry on practicing and making more amazing cakes – all which you can find on my instagram feed (click here to see the latest!)

Happy Baking!
J x

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English Scones

English Scones

HEADING

Served fresh and warm from the oven with butter, jam and cream. All that’s left to debate is, is it cream then jam, or jam then cream? You can debate that while eating these beauts.

Pre heat your oven to 180 / gas 5
You will need a couple of lined (baking parchment is perfect) flat baking trays for the scones to go on, a bowl for mixing and a measuring jug.

Ingredients

450g self raising flour
100g softened butter – I chop mine up
50g caster sugar
2 tsp baking powder
2 large eggs
A touch of milk

You can also add currents to the recipe too, or sultanas to make these fruity.

METHOD

Mix the sugar, baking powder and flour together in a large bowl
Add in the butter and crumb (rub between your finger tips until it has the consistency of breadcrumbs)
In the jug, crack the eggs and add milk to 275ml
Add approx 75% the milk and egg into the crumbed mixture and mix until it starts to come together. (use the other 25% to add or not add, depending if the mixture is coming together nicer)
Tip out onto a floured surface and knead for a couple of minutes
Roll out to around 2.5cm thick.
Using a medium round cutter (I like a fancy edge!), get as many circles as you can, before re-kneading, rolling and cutting until there is no more dough left

Place on a baking tray, evenly spread out, brushing the top with milk (or any of the left over egg/milk mixture)
You can sprinkle some sugar on top at this point too – I like a Demerara myself!

Pop into the preheated oven for approx 15 minutes, checking after ten. They should be lovely and golden brown on top with a nice rise.

Cool on a wire rack, enjoy while still warm.

Note – scones are ideal to freeze once cool to be saved for another day!

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