Hello! I'm so excited, after weeks of procrastinating & deliberating over colours I am now the proud owner of a shiny new Kitchen Aid mixer! It's an absolute lump of a thing, but it's soooo pretty. I think it's going to take a bit of trial & error to get the best out of it, it's a bit different from my battered old food processor. I love having such an icon in my kitchen, makes me feel like a proper grown up! The next big decision was what to make this week to christen it? I settled on a classic Victoria Sponge cake which to be honest I've never had much success with in the past. I thought I'd see if the Kitchen Aid helped me any, short answer...it didn't!I'm not really quite sure where I'm going wrong? The mixture did seem a little lumpy, but it rose quite well (but dropped back just as quickly!) The texture is moist, but it was a little on the heavy side. If anyone has any tips on making the perfect Victoria Sponge I'd love to hear them. I will be practising, I want to get to the ultimate cake by week 52! Don't worry it won't just be the same recipe for the next 15 weeks, that would get a bit boring eh? But I'll keep you updated on my progress.
For the cake
100g butter
100g caster sugar
2 eggs
100g self raising flour
For the filling
75g butter
175g icing sugar
3tbsp strawberry jam
1. Cream the butter & sugar until light & fluffy, then beat in the eggs one at a time. Finally fold in the flour.
2. Grease a cake pan & pour in the mixture, spreading it evenly. Bake in the oven at 190c/GM5 for around 20 minutes. Leave to cool on a rack.
3. Cream together the butter & icing sugar to make the butter cream filling. Using a bread knife, cut the cake through the middle, then sandwich the two halves together with the butter cream & jam.
I think I could have split the mixture between 2 tins, maybe I'll try that next time? Granted it's not the most attractive looking cake (not as pretty as the Kitchen Aid!!), but I have to say it tasted good. Just need to improve on the light & fluffiness!
You may have noticed a new feature on the blog, a poll for you dear readers! I'd like you to choose next weeks recipe for me, I've chosen 3 recipes that I haven't yet got round to baking, just vote for your favourite & that's what I'll make next week, simples! Enjoy, Rebecca x
My new baby!
oops - bet it still tastes good. My mum is quite an expert at these so I recommend you have a chat with her. First thing I think she'd say is a lower heat - 180 perhaps.
ReplyDeleteI have just cooked a choc cake - think its gone ok. not so sure about the millionnaires shortbread yet - scales stopped working halfway through and think I underestimated amoount of flour for the shortbread - may be too soft...off to make caramel now...!
Very jealous of your new baby. Best colour too! I need more cash and a bigger kitchen before I give in! Enjoy!
ReplyDeleteRe your cake, the taste is key, and this was obviously great, but, seeing that you asked, try the following that work for me -
I agree with the above comment - definitely 180 C - the magic baking temperature!
Did you sieve the flour? Always worth doing, and twice if you want a really light, well risen sponge - it really does help. Also, you could add 1/2 tsp baking powder (I tend to always use plain flour + a tsp of baking powder, rather than self raising, but am not sure if this would help or not - some recipes using self raising do suggest a little baking powder too)
Cream the butter and sugar for at least 2 minutes.
Do use 2 Victoria sandwich tins if you have them - I find this is better for this type of cake than a big one cut in half.
If all else fails, here's an aproach I have used that works - simply use more ingredients to get a thicker cake! - e.g. 175g each of butter, sugar and flour, and 3 eggs.
Good luck!
Here goes, a FAILSAFE recipe! First of all, don't bother creaming the butter and sugar - Mary Berry gave us the all-in-one sponge eons ago. Use FOUR eggs and measure the fat, flour and sugar so that they each weigh the same as the eggs. I'm still working in old money so I aim for a 4-8-8-8 cake. The butter has to be really soft, or use a soft margarine like Stork in a tub (which does give a lighter result). Sift the SR four with TWO TEASPOONS OF BAKING POWDER, add in rest of ingredients and beat all together - quickly- in your mixer, until the mixture lightens in colour. Divide between two 8inch sandwich tins, greased and base-lined, and into the centre of a pre-heated oven, 180 deg C. My fan oven is HOT so I do it at 160. Don't even *think* about opening the oven door until 25mins have passed. Mine is usually ready by then, or may need another 5mins. Allow to rest for a couple of mins but then remove from tin to cool on a wire rack. I promise, you will be amazed ;-)
ReplyDeletealice.
Rebecca, what size tin did you use? Was it an 8-inch (20 cm)? For that amount of ingredients, you should use a 7-inch tin to get a little more height.
ReplyDelete