I heart Victoria Sponge.
So Christmas is over, I hope you all had a relaxing, food filled time! I'm going to photograph the lovely things I got once my room is not completely covered in wrapping paper and chocolate wrappers. In the meantime I thought I'd share some photos of a cake I baked this morning.
A family friend got us a deal on a Kitchenaid mixer, we saved over £100 so I baked a Victoria Sponge cake to say thank you. It was the first time I'd used this recipe and as I gave the cake away I can't vouch for the taste but it was simple to make and smelled really good. It's from Nigella Lawson's How to be a Domestic Goddess. I made buttercream instead of using double cream.
The Kitchenaid Artisan Mixer is amazing, it really speeds things along. It only takes me half the time to bake now! More time = more cake.
* 225 grams unsalted butter, very soft
* 225 grams sugar
* 1 teaspoon vanilla extract
* 4 large eggs
* 200 grams self-rising cake flour
* 25 grams cornflour
* 1 teaspoon baking powder (only needed if using food processor).
* 4 tablespoons milk
* Raspberry jam for filling and either double cream or vanilla buttercream.
1. Preheat oven to 180C.
2. Cream butter and sugar, add the vanilla and then the eggs one at a time, adding a spoonful of flour between each one. Fold in the rest of the flour and cornstarch and enough of the milk to create a mixture that is a soft, dropping consistency.
3. Alternatively, put all ingredients except milk in a food processor and process to a smooth consistency. Then add milk slowly and pulse to reach soft, dropping consistency.
4. If you are using the food processor method, add the baking powder now.
5. Pour and scrape the batter into 2 - 8" round cake pans that have been buttered and lined with parchment or wax paper. Bake for about 25 minutes, until cakes are beginning to come away from the edges, are springy to the touch on top and a cake tester comes away clean. Leave the cakes in their pans on a wire rack for 10 min before turning out and leaving to cool completely.
6. For the filling I used raspberry jam and a simple vanilla buttercream recipe, though the original recipe calls for whipped double cream. The top is dusted in icing sugar, edible rainbow art glitter and a heart I cut from Regal icing and painted with food colouring.