This year, as it came to Mothering Sunday, I was in a panic. My purse was feeling quite light, and I had no ideas of what gift I should buy for my Mum. Then I had a brainwave!
I decided to have a go at making one of my first ever Victoria Sponge cakes. I'm normally one for making Vanilla Butterfly cakes or Gingerbread biscuits, but this was a challenge I was happy to accept.
I used the following recipe for my Victoria Sponge:
- 4oz/125g Caster Sugar
- 4oz/125g Self-Raising Flour
- 4oz/125g Softened Butter
- 2 Medium-sized Eggs
- 1 tsp Vanilla Extract/Flavouring
- Cook in the oven for 20-25 minutes, Gas Mark 4 or 180°C
- For the Buttercream layer: 3oz/75g Softened Butter, 6oz/175g Icing Sugar, 1 tsp Vanilla Extract/Flavouring
- A generous layer of seedless Raspberry Jam
- A dusting of Icing Sugar on the top
- Cake decorations
Personally, I feel that my cake turned out okay for a first-attempt. It definitely went down a treat!
I'm hoping to be adding a few new recipes in the future, so definitely look out for those. See you soon!
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