Victoria Sponge Cake

The humble Victora Sponge cake. A great british classic.

Victoria Sponge cake by Toastkey

Recipe

1. Beat 220g butter (room temp) until creamy. Beat in 220g caster sugar until light and fluffy.

2. Beat 4 eggs and slowly incorporate into the sugar/butter mixture. Then incorporate 1 teaspoon of vanilla essence and mix.

3. Along with two teasooons of baking powder sift 220g of self raising flour into a bowl.

4. Using a metal spoon fold in the sifted flour into the egg/butter mixture until all the flour has been incorporated.

5. Divide the mixture into two 9-inch baking tins lined with grease proof paper.

6. Bake for 30 min in a pre-heated oven (gas 5)

7. Allow cake to cool on a wire rack.

8. When ready, spread raspberry jam on one cake. Whip some cream and layer ontop of jam. Add some fresh raspberries on top of the cream (optional) and sandwich with the second cake layer. Sprinkle with icing sugar.

Yummy! <3

Enjoy :)

Nectarine almond cake with a crusty top

This home made nectarine almond cake is nice and moist on the inside and has a crunchy/crusty topping. We have made this several times and it has gone down well with everyone. You can also use plums or pears as another variety.

The recipe

For the crumble topping:

Using your finger tips mix the self-raising flour (30 g), caster sugar (25 g), butter (25 g) and ground almonds (3 tablespoon) until it resembles a crumbly dough.

For the cake:
1. Beat caster sugar (125 g) with butter (175 g) until creamy. Then mix in alternate spoonfuls of egg (3 medium eggs beaten) and self-raising flour (175 g). Stir in ground almonds (50 g) and baking powder (1 teaspoon). The end mixture should be creamy and easy to stir.

2. Put the cake mixture into a 9 inch round baking tin lined with baking paper.

3. Insert thickly sliced nectarines (you need about 3 nectarines) into the cake mixture.

4. Sprinkle with the crumble topping.

5. Bake at gas mark 4 for 1 hour. If the top begins to burn before the cake is fully cooked, add a loose piece of foil on top of the cake at 30 mins.

For storage best to keep refrigerated.