Hello lovely Cake Cetera readers. My name is Katie and I blog a lot of food and photography over at lacoconoire.com. It is such a pleasure to be able to share a few of my recipes with you on this brilliant site, and I hope they inspire you to get baking today!
I’m a huge fan of easy baking. I like minimal effort and maximum taste, so all of my recipes are straight forward and simple – but with no compromise on flavour.
Having a cookery teacher as a mum meant that I developed my love of food at a very young age, but it was only recently that I discovered the all-encompassing happiness that a cake can bring to a dull afternoon. I’ve been going slightly baking mad of late and I love sharing the recipes that I use with others in the hope that they get as much enjoyment out of them as I do. I hope that you will love this week’s Victoria Sponge Cake recipe.
Oooooh the Victoria Sponge, the mother of all cakes. The quintessentially British masterpiece that deserves all the love of a million baby pugs. Rumour has it this lil beauty gained its name because Queen Vic herself enjoyed a slice, with a cup of tea from her golden throne no doubt. And if it’s good enough for Queenie, then it’s good enough for me! (And you).I urge, no I insist, that you give this a go this weekend. Throw on a union jack dress à la Geri Halliwell, mix up some Pimms, and have a British baller of a weekend.
225g softened butter // 225g caster sugar // 4 large eggs // 225g self-raising flour // 2 teaspoons baking powder // 2 round cake tins // (for the filling) raspberry jam (or strawberry) // 100g softened butter // 140g icing sugar // vanilla extract
Preheat the oven to 180 degrees celsius, grease and line two sandwich tins.
Beat together the butter, sugar, flour, eggs and baking powder until smooth. Divide this evenly between the tins and bake for 12-15 minutes.
Meanwhile, make the filling by beating together the butter and icing sugar until smooth. Then add a drop of vanilla extract and continue to stir.
When the sponges are totally cooled, spread the filling onto one half of the sponge. Cover (and I mean cover) this with jam of your choice.
Pop the other half of your sponge on top and lightly sprinkle with icing sugar.
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