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 caster sugar
100g self raising flour
For the filling
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!