Victoria Sponge Cake

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Another day – how are you ? Still enjoying the summer holidays? I hope so reagrdless of the weather I enjoy being with my children, seeing them play and have fun – I agree there are times when being a referee becomes tiring but all in all I am glad to be able to look out of the window and see them there. Grandma is coming to join us for a holiday this week. As Grandma lives in Scotland we cant just pop round for tea so the days are being counted until she arrives. As it was Grandma’s birthday at the weekend we shall be making her a birthday cake and we might just make one these – Victoria Sponge, it congures up thoughts of afternoon tea in the garden, this is a light and fluffy sponge cake with a hint of oranges and lemons!

Victoria Sponge Cake

What you will need is

  • 6oz (175g) Butter
  • 6oz (175g) Caster Sugar
  • 8oz (225g) SR Flour
  • 1 teaspoon Baking Powder
  • 2 drops Vanilla Essence
  • 3 -4 Free Range Eggs

Cream together the butter and sugar until light and fluffy

  1. Add in eggs, flour, baking powder and vanilla essence mix well until light and creamy
  2. Pour into a greased round baking tin (one with a removable bottom is good) and bake for approx 20 minutes at 180 degC 375 degF Gas 4
  3. When ready turn out of the tin and allow to cool

For the filling

When cool half your cake, and spread with strawberry jam and top with butter icing or whipped cream

to make your butter icing

Mix 2 heaped tablespoons of butter (or marg until soft) add in 4 heaped tablespoons (one at a time) of icing sugar, add a drop of vanilla essence and mix until you have a soft but not runny consistency. If you want a summery falvour add in some orange and lemon zest.

And thats it all you have to now is put the kettle on and enjoy a rather lovely sloce of cake.

Till next time and thank you for reading

Take Care

Katie x

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