domingo, 2 de dezembro de 2012

Christmas cakes can be done in chocolate, lemon and victoria sponge. With or without fruits.

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.


  • 225g/8oz butter or margarine, softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 225g/8oz self raising flour
  • milk, to loosen

    Preparation method

    1. Preheat the oven to 180C/350F/Gas 4.
    2. Grease and line 2 x 18cm/7in cake tins with baking paper.
    3. Cream the butter and the sugar together in a bowl until pale and fluffy.
    4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
    5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
    6. Divide the mixture between the cake tins and gently spread out with a spatula.
    7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
    8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
    9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.


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