2 January 2016

Food | Victoria Sponge for 2016

Happy New Year! Hope you all had a lovely Christmas and New Year celebrations with family and friends.  

Have you made any resolutions for the year ahead?

I felt like baking on New Years Day and was wondering how I could make it more of a celebration cake than usual. I made a classic Victoria Sponge with buttercream and raspberries. Here is my recipe  (based on the old favourite bero book but doubled and a bit extra)

What you need to make-
Cake :
8oz Self Raising Flour
8oz Margarine
8oz Caster Sugar
4 eggs
2 tbsp Vanilla extract

5oz marg
10oz icing sugar
1 tbsp Vanilla extract
Jam of your choice - I used Strawberry
Raspberries to decorate if you wish
Extra icing sugar to sprinkle 

Line your two sandwich tins with greaseproof paper 

Split your cake mixture between the 2 tins

Bake your cake for approx 20 minutes at 180 degrees (fan oven)

Once the cakes had cooled a little I turned them out of their tins and left them for 1 hour. 

While I waited for the cakes to cool I made the butter cream icing.

Once the cakes had fully cooled coat one half with Jam and the other butter cream then layer.

I then decided to cut out 2016 in some left over greaseproof paper for when I sprinkled icing sugar.

To finish the cake off I decorated with a few raspberries, then after I had taken the photos my nephew then picked them all off and ate them :-)

You can follow me on @Misskeveryday

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