Food + Drink Mum
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Weekend Baking - The Ultimate Victoria Sponge
You can’t go wrong with a good Victoria Sponge with fresh cream and lashings of jam. This easy to follow, foolproof recipe makes for the perfect weekend baking idea.
Follow the quantities below or use 1 ½ times for an extra plump cake!
• 225g butter, softened at room temperature
• 225g caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 200g self raising flour
• 25g corn flour
• milk, to loosen
1. Preheat the oven to 180C.
2. Grease and line 2 cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Crack the eggs into a separate bowl and whisk with a fork until bubbles start to form. This step will help make your sponge extra light.
5. Beat the eggs into the butter and sugar. Mix a little at a time and stir in the vanilla extract.
6. Sieve and fold in the flour and corn flour using a large metal spoon, adding a little extra milk if necessary to create a batter with a soft dropping consistency.
7. Divide the mixture between the cake tins and make a little dip in the middle of each - this will help keep the cakes even when cooking.
8. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
9. Remove from the oven and leave to cool a little in the tin before removing and setting on a wire rack.
10. Sandwich the completely cooled cakes together with jam or lemon curd and fresh whipped cream.