Today I'd love to share what I'm up to tomorrow evening. Hubs and I are small group leaders for our Sunday School class and we are having a get together as we just recently changed the groups up in our very large class. SO many of these friends have never really gotten together before..I'm doing a coffee and dessert and a great time to chat and get to know each other better.. I know I probably shold be doing something green, but I am doing something spring!!!
A Victoria Sponge cake.. I've only made one other before and it turned out really wonderfully!!!It was for my granddaughter's 4th birthday!
I suppose it is like a very grand strawberry short cake, but instead the cake is very light and yummy!!!
I used Mary Berry's recipe from
British Baking Competition!
Mary Berry's perfect Victoria sandwich
Mary Berry's traditional Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.
Preparation time 30 min
Serves 12
Ingredients
4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz butter at room temperature, plus a little extra to grease the tins
To serve
good-quality strawberry or raspberry jam
whipped double cream (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar
A wonderful spring tiime bake!!!
