Thursday, August 8, 2013

Victoria Sponge Cake {a cake that will change your life}

So about two weeks ago I read a blog {Aspiring Kennedy} about a sponge cake.
And from that day i knew in my heart that i would one day make that sponge cake.
And that day was yesterday...And it was magical!!!

I'm not a professional baker...I mean i know it looks like i am but i'm not ;)
This just happens to be the simplest and most beautiful cake you could ever make!!

I would have failed miserably if my mom hadn't been home..
Hey mom whats the conversion of grams to ounces???
Hey mom what does fold the flour mean???
Hey mom what is Mascarpone ... I even pronounced it {Mass-Car-Pony}
But that's Toms fault...

I had my computer sitting on the microwave in the kitchen and Toms
handsome face was on the screen watching over the baking activities.
He was also looking into flights while i baked ;)
Yeeeaaa he was...mwahaha!!!

Anyways back to the cake...
It's just SO easy to make and so so tasty!!

1 cup self rising flour

8 oz Salted butter (softened)
1 cup granulated sugar 
4 eggs
2 teaspoons vanilla extract

For the filling;
Raspberry jam
1 cup of Cool Whip or Mascarpone
2 tablespoons powdered sugar plus extra for dusting 
2 teaspoons vanilla extract. 

Raspberries for the top of the cake

First Pre-Heat oven to 325 Degrees

Whip together butter and granulated sugar until fluffy.
Then add the vanilla extract and one egg and blend it again. 
Add each remaining egg with 1 tablespoon of your flour and blend thoroughly after each addition. 

Once mixed, fold in the remaining flour with a spatula until combined. 

Pour mixture into a round lined {or sprayed} 20cm cake tin and put into the oven. 
{Or do what i did and pour the mix into two round pans to create your halves}
Let it bake for about 40-45 minutes. check it around 40 to make sure it's not too brown.
Use a knife or toothpick to test the cake and make sure it's not sticky.

Then Leave the cakes to cool completely.

Once cold, cut the cake horizontally in two to put your filling in. {Or use your separate peices}
Spread the top half with lots of yummy jam.

Mix all the Cool whip or mascarpone, powdered sugar and vanilla in a bowl until fully mixed. Spread this mix on your bottom half and put the two halves back together. 

Dust the top of the cake with plenty of powdered sugar and then arrange raspberries on top of the cake. 
Then lightly dust some more powdered sugar on top of the raspberries. 

And Thats all there is to it!!
Now you can either eat it or just look at how pretty it is!!
I ate it...but i have no self control ;)

This is such a fun cake to make.
It really makes you feel as though you could open up your own little
sponge cake shop and spread the sponge cake love.
I mean that's how i felt ;)

So go...go make it..and never look back
because life will never be the same again!!!!
I'm serious...and eat it all in one sitting...Ok don't do that...or do do that...
I mean live your life...i'm not saying i did or did not eat most of it in one sitting...
Ok my family helped but still....It's so good, it would be wrong to leave it for too long..
Right?? Yes!!! Ok glad we're on the same page ;)

Have a great thursday everyone!!

1 comment:

  1. Victoria Sponge is very VERY very popular in England so Tom will know all about it :) xx