All-in-one Victoria sponge
BASIC RECIPE
All-in-one Victoria sponge
All-in-one Victoria sponge
MAKES 1 X 20CM CAKE
225g unsalted butter, softened and diced, plus extra for the tin
225g golden caster sugar
4 medium eggs
225g self-raising flour
1 tsp baking powder
2 tbsp full-fat milk
BUTTERCREAM
125g unsalted butter, softened
125g icing sugar, sifted, plus extra for dusting
½ tsp vanilla extract
FILLING
100g seedless strawberry or raspberry jam
Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base.
Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process briefly on pulse for 10 seconds, until smooth.
Spoon the mixture into the cake tin, smoothing the surface, and bake for 50-55 minutes or until golden and a skewer inserted at the centre comes out clean. Run a knife around the edge and leave the cake to cool in the tin before removing it.
For the buttercream, whisk the butter in a medium bowl using an electric whisk for about 1 minute until very pale and fluffy, then gradually add the icing sugar and whisk for 1 minute longer before adding the vanilla extract.
Slice the cake horizontally with a bread knife. Spread the buttercream over the lower half. Work the jam until smooth and dollop over the cream. Sandwich with the top half and dust with icing sugar. Set aside in a cool place for a couple of hours for the buttercream to set.
Pretty vanilla fairy cakes
Pretty vanilla fairy cakes
MAKES ABOUT 14
Preheat the oven to 190C/170C fan/gas 5. Make up a half quantity of the victoria sponge mixture as in the basic recipe (above), adding ½ tsp vanilla extract.
Arrange cases in fairy cake tins. Fill the cases halfway and bake for 18-20 minutes until golden and firm. Remove and leave to cool in the tins.
Make 1 x quantity buttercream as in the basic recipe. Frost each cake with 1 heaped teaspoon of the cream. If wished you can tint the frosting with a little food colouring and finish with pretty sprinkles of your choice.
Orange drizzle squares
Orange drizzle squares
MAKES 1 TRAY FOR SLICING
Preheat the oven to 190C/170C fan/gas 5. Butter and line a traybake tin about 25cm x 20cm x 4cm deep or similar brownie tin.
Prepare the finely grated zest and juice of 2 small oranges. Make up 1 x quantity victoria sponge mixture as in the basic recipe (top), adding the orange zest to the batter. Transfer the mixture to the tin and bake for 30-35 minutes or until golden, shrinking from the sides and a skewer comes out clean from the centre.
Prick the cake all over with a skewer at 4cm intervals. Stir together 100g golden granulated sugar and the orange juice until the sugar is well combined. Spoon this evenly over the hot cake. Set aside to cool in the tin and allow the crunchy drizzle to set. Cut into squares – whatever size you fancy.