Victoria Sponge Cake

I love reading about cakes and of course baking them .I have read so many of the cake books and every book has the Victoria Sponge Cake recipe at the top of its index. It is a British Classic. Queen Victoria used to love this jam filled cake and have it regularly with her afternoon tea.

Today on Mother’s Day, I dedicate this recipe to my Mum who taught me so many things in life including how to bake a cake. Love u Mum!

Ingredients:

• 100g unsalted butter
• 65g caster sugar(Usually the books say 100g caster sugar, but I feel 65g is enough)
• 2 large eggs
• 1 tsp vanilla essence
• 1 tsp baking powder
• 100g self raising flour
• 3-4 tbsp strawberry / raspberry jam


Cake tins: Two 18cm sandwich tins

Method:

• Preheat the oven to 160c.Line the tins with baking paper.
• Beat the butter and sugar with a wooden spoon or electric hand beater/whisk. Let the mix become smooth and pale.
• Add eggs one at a time and beat well till the whole mix becomes quite full of bubbles. If the mix begins to curdle then add 1-2 tsp of flour.
• Add the essence.
• Mix the baking powder and fold in the flour in the egg mix using a wooden spoon or a spatula.
• Divide the batter into the two tins and spread evenly to level the tops. Bake for 25-30 mins at 180c(Fan oven) until pale golden and springy to touch.
• Allow the cakes to cool in the tins for 5 mins before turning them out on a wire rack .Peel the baking paper and allow them to cool completely.
• When completely cooled, place one cake upside down and spread the jam on it. Place the second cake on it and dust lightly with icing sugar.
• Enjoy with a cuppa tea/coffee.

The Very Best Chocolate Fudge Cake

As the name suggests ,yes this is the very best chocolate fudge cake. I have taken this recipe from the book 100 cakes and bakes by Mary Berry. Those who love chocolate cake like anything (just like I do)this is the best one. Take my word….
Without further delay here’s the recipe:

Cake tins required: 2 deep 20cm(8inch)sandwich tins.

Ingredients

• 50g sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50 ml milk
• 175g self-raising flour
• 1 rounded tsp baking powder
• 100g butter
• 275g caster sugar

For icing:

• 150g plain chocolate
• 150ml pouring double cream


Method:

1. Preheat the oven to 180c/Fan 160c/Gas 4.Grease the tins and line the tins with baking paper.
2. Blend the cocoa powder and boiling water in a vessel. To this add the butter and sugar. Mix well.
3. Then add the eggs. Beat well. Add a tsp of vanilla essence at this step, in case you don’t like the smell of eggs.
4. Then add the baking powder and self raising flour. Fold it well with the egg mix.
5. Add milk to the batter and mix well till the whole thing becomes smooth and thickish.
6. Divide the batter between two tins and bake for 25-30 mins or until well risen and the tops of the cakes spring back when lightly pressed with finger.
7. Leave to cool in the tins for sometime and then remove and cool on a wire rack.
8. For the icing, break the chocolate pieces and gently heat with cream in a heatproof over a pan of simmering water for about 10 mins or till the chocolate has completely melted. Mix well.
9. Cool it completely till the point where its about to set.
10. Apply a light layer of jam to the cakes before spreading the icing on top of both the cakes so that the crumbs don’t come in the way of icing.
11. Sandwich the cakes together and use a palette knife to smooth the icing on top.
12. Keep in a cool place until ready to serve.

(Since I don’t have 20cm sandwich tins, I have baked the cake in one 24cm spring form tin and then cut it horizontally into two.)



This picture is taken immediately after the icing is done.The topmost picture was taken a day later.ie after 15 hrs or so.