Victoria Sponge

Here in the UK, Wimbledon is well underway. Whilst I may not be the biggest fan of tennis, I am most certainly a fan of the strawberry and cream tradition associated with the sport. Therefore, I decided to bake this classic sponge in honour of the game where I even went and picked the strawberries myself.

INGREDIENTS
Cake:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

Filling:
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
340g jar strawberry jam
icing sugar, to decorate
strawberries, to serve

METHOD

1. Preheat the oven to gas mark 5 ensuring the shelving is centre. Grease and line two sandwich tins.

2. In a bowl cream together the softened butter and sugar until pale and fluffy.

3. Gradually alternate between adding the eggs and sifted flour. Add in the baking powder. Stir in the milk and mix until thoroughly combined.

4. Divide the mixture equally between the two cake tins. Smooth the surface and bake in the centre of the oven for 20 minutes until a skewer comes out clean or until golden brown. Leave to cool in the tins before transferring to a wire rack.

5. For the filling, beat together the softened butter and sifted icing sugar. Add in the vanilla extract.

6. Spread the buttercream over the bottom of one of the sponge. Spread the strawberry jam over the other sponge and sandwich the two together. Dust with icing sugar and serve with a few strawberries on the side.

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Enjoy!

– Charlotte x

| Original Recipe BBC Victoria Sandwich |

| Previous Recipe Marble Cake Cupcakes |

Chocolate Chip Scones

For as long as I can remember, I’ve had some kind of fear towards scones. It might sound a little strange but allow me to explain. When I was little, my Nan and Grandad would always smother baked treats such as scones and madeira cake with butter. Ever since, this has been something that I cannot get my head around and for the past fifteen years or so, I’ve refused to eat a scone! To me, having a scone with butter is just a no go. I know its still a popular choice among many but I am just not a fan! Anyway, I thought that it was time to get over this fear and I decided to bake my own, but this time with chocolate chips and a little jam and cream. Now that’s my idea of a scone!

INGREDIENTS
225 (8oz) self-raising flour, sieved
60g (2oz) butter
1tbsp caster sugar
50g (1 ¾oz) chocolate chips
roughly 150ml (5fl oz) milk

METHOD

1. Lightly grease a baking tray. Preheat the oven to gas mark 7, ensuring the shelving is centre.

2. Place the flour in a mixing bowl. Cut the butter in to small pieces and rub into the flour using your fingers until a the mixture forms fine breadcrumbs. DSCF3735

3. Stir in the caster sugar and chocolate chips.

4. Mix in enough milk to form a soft dough.

5. Roll out the dough on a lightly floured surface to a rectangle of 10 x 15cm or 4 x6 inches and about 2.5cm/ 1 inch thinck.

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6. Cut the dough into 9 squares.

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7. Place the scones on the baking tray ensuring they are well spaced apart.

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8. Brush each with a little milk and bake in the oven for 10 to 12 minutes or until golden brown.

scones with jam and cream

9. Slice the scones in half and serve with butter (ew!) or jam and cream.

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Enjoy!

– Charlotte x

| Original Recipe Simply Baking at M&S |

| Previous Post Diggers |

Lemon Drizzle Loaf

This is my favourite recipe EVER. If there is ever an occasion where I’m not sure what cake to make or if I just fancy baking something real quick and easy, this is my go-to cake. The cake itself is really light and moist, but then you get the crunch and sharpness of the crystallised lemon sugar on top. Not only is this cake delicious, but you can cook it in a loaf tin, and I believe that anything you can cook in a loaf tin is always going to be a winner. So, enough talking, lets get on with the recipe!

LEMON DRIZZLE LOAFlemon drizzl

INGREDIENTS
CAKE
2 Unwaxed Lemons, well scrubbed
175g Granulated Sugar
175g Unsalted Butter, Softened
200g Self-Raising Flour
1/2 Teaspoon Baking Powder
3 Eggs

CRYSTALLISED SUGAR
3 to 4 Tablespoons of Lemon Juice
100g Granulated Sugar

METHOD 

1. Preheat the oven to gas mark 4 ensuring the shelving is centre. Grease and line a loaf tin.

2. Wash and grate the zest of the two lemons.

3. Cream together the butter and sugar until soft and creamy.

4. Gradually sift in the self-raising flour along with the baking powder, adding an egg each time as you go.

5. Add in the lemon zest and give a good stir to ensure the batter is throughly mixed.

6. Pour the mixture into the loaf tin and bake in the oven for 35 to 40 minutes or until risen and golden brown.

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7. Transfer to a wire rack and leave to cool.

8. Squeeze three to four tablespoons of juice from one of the lemons (depends on how sharp you wish the sugar to be!) and mix the juice with 100g granulated sugar.

9. On the top of the cake, make about 50 deep holes so that when you pour the sugar mixture on, it drips through to the cake, making it even more lemony!

10. With a spoon, carefully pour the sugar mixture on top of the cake and leave to set so that it goes hard and crunchy.

Lemon Drizzle cake

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Enjoy!

– Charlotte x

| Original Recipe by The Hairy Bikers |

| Previous Recipe White Chocolate & Lemon Cupcakes |

Chocolate Orange Marble Cake

When you’re a university student, it suddenly becomes completely acceptable to still be awake at 2am, in fact, that’s considered early. This was the time I decided to write this blog post. Thankfully, I held back posting at that time of the morning to ensure that the following day I checked that the writing of, what was a very sleepy blogger, actually made sense. Anyway, this weeks post is finally ready! Chocolate and orange is one of my favourite combinations. I’m sure you’re aware that I also, love cake. So for me, nothing could be better than having a chocolate orange cake.

CHOCOLATE ORANGE MARBLE CAKE 

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INGREDIENTS
225g Unsalted Butter, Softened
225g Caster Sugar
4 Eggs
225g Self-Raising Flour, Sifted
2 tbsp Milk
3 tbsp Cocoa Powder, Sifted
1 Large Orange, Zest & 1 tbsp of Juice

METHOD 

1. Preheat the oven to gas mark 4. Grease and line a round or loaf tin with baking paper.

2. In a bowl, cream together the butter and caster sugar until smooth and creamy.

3. Add in the eggs and gradually sift in the self-raising flour.

4. Divide the mixture equally between two bowls. In one bowl, add the milk and cocoa powder and combine together. In the other bowl, beat in the orange zest and juice.

5. Spoon the mixture into the loaf tin, taking alternating spoonfuls from each bowl. Swirl the mixture using a fork or skewer to create the marble effect. Try not to mix the two types of batter together as they will combine and the marble pattern will be lost.

6. Bake in the centre of the oven for 45 minutes to an hour or until golden brown and well risen. The cake will be done when a skewer or fork comes out of the centre clean.

7. Remove from the oven and leave to cool in the tin for a few moments before transferring to a wire rack. Once cool, you can drizzle a little melted chocolate over the top, but this is optional.

8. Cut into slices and serve!

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Enjoy!

– Charlotte x

| Original Recipe BBC Chocolate Orange Loaf |

| Previous Recipe Cake in a Mug |

Golden Syrup Cupcakes

Rather than letting the golden syrup left over from these Chocolate Chip Cookies go to waste, I’d thought I’d try using  the remainder of it in something else, and I settled on this cute little cupcakes. These had quite a unique flavour but nonetheless, they were nice. They do look a little unusual – not the kind of cupcake I’d usually make, but its good to try something different!

GOLDEN SYRUP CUPCAKES 

Golden Syrup Cupcakes

INGREDIENTS
Cupcakes
75g Unsalted Butter, Softened
50g Caster Sugar
2 Level tbsp of Golden Syrup
1 Large Egg
150g Self-Raising Flour
1tsp Vanilla Essence
2tbsp Milk

Icing
250g Icing Sugar
75g Unsalted Butter, Softened
2 Level tbsp of Golden Syrup
2tbsp Milk
Half tsp of Vanilla Essence

METHOD

1. Place 12 cupcake cases in a tin. Pre-heat the oven to gas mark 4.

2. Cream together the unsalted butter and sugar. Stir in the level tablespoons of golden syrup.

3. Beat the egg and gradually add this in along with the self-raising flour.

4. Finally add the vanilla and the milk and give a final mix. Divide the mixture between the 12 cake cases and bake in the oven for 15 minutes.

5. Leave to cool slightly before transferring the cupcakes to a wire rack to completely cool.

6. For the buttercream icing, cream together the icing sugar and softened butter. Add in the golden syrup, milk and vanilla essence and stir until a smooth icing forms.

7. Spoon a little frosting onto each of the cupcakes and allow itself to even out.

8. Leave to set slightly, before eating them all up!

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    Enjoy! 

– Charlotte x

| Previous Recipe Chocolate Cheesecake |

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!

LEMON SWISS ROLL 

Lemon Swiss Roll

INGREDIENTS
Sponge
3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)

METHOD 

1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe

Enjoy!

– Charlotte x

|Previous Recipe Apple Crumble|

Cadburys Chocolate Cupcakes – Part 2

Way back in April, I made some Cadburys Chocolate Cupcakes using some of the chocolate that I had left over from my Easter Eggs.  Recently, I was asked to make them again for a birthday party but since this time it was for a special occasion, I’d thought I’d make them even bigger and better than before. I was really pleased with how these turned out and just because everyone loves chocolate, I thought they were worth writing about again!

CADBURYS CHOCOLATE CUPCAKES

Cadburys Chocolate Cupcakes

INGREDIENTS
Cake:-

6 oz Unsalted Butter, Softened
6 oz Caster Sugar
6 oz Self-Raising Flour, Sifted
3 Medium Eggs
50g Cocoa Powder

Frosting: –
6 oz Unsalted Butter, Softened
6 oz Icing Sugar, Sifted
100g Cadburys Chocolate, Melted
3 to 4 Wispa Bars

METHOD

1. Preheat the oven to gas mark number 4, ensuring the shelf is in the centre.

2. Place 12 cake cases in a cupcake tin.

3. Cream together the softened butter and the caster sugar in a bowl.

4. Gradually add the self-raising flour, eggs and cocoa powder and stir until a smooth creamy mixture forms.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven at gas mark 4, for 18 to 20 minutes.

6. For the buttercream, cream together the softened butter and icing sugar.

7. Either in the microwave or in a bowl over a simmering pan of water, melt the Cadburys chocolate and leave to cool slightly.

8. Add the melted chocolate to the butter and icing sugar and mix until a smooth, creamy frosting forms. (Chocolate usually is very delicate, so just be gentle when mixing. I’d recommend that you fold the chocolate into the butter and sugar)

9. Once the cakes are completely cool, either pipe or spoon some of the frosting onto each cupcake.

10. To decorate, roughly chop up the Wispa bars and sprinkle on top of the frosting. Keep the Wispa bars in the fridge beforehand so that when it comes to chopping them, they don’t melt with warm hands!

Chocolate Cadbury Cakes

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Enjoy!

– Charlotte x

|Previous Recipe Ice-Cream Cupcakes |

Mini Victoria Sponges with Fresh Cream

If you don’t fancy baking a huge Victoria Sponge, perhaps these Mini Victoria Sponges with Fresh Cream are the perfect alternative! I was really pleased with these – the cakes were light and fluffy, and the jam and cream were perfect together. A perfect treat this summer!

MINI VICTORIA SPONGES

Mini Victoria Sponges

INGREDIENTS:-
Cake:-
– 4oz unsalted butter, softened
– 4oz caster sugar
– 4oz self-raising flour, sifted
– 2 eggs
– half teaspoon of vanilla essence


Filling:-
– 300ml whipping cream
– raspberry jam
– icing sugar, sifted

Method

1. Preheat the oven to gas mark 4. Place 12 cupcake cases in a fairy cake tin. (Tip! Since the cakes are taken out of their cases once cooked to cut and fill them, I’d recommend using any spare cases you have lying around or just simple, plain ones – just so you don’t waste any fancy or pretty cases you may have)

2. Cream together the butter and sugar in a bowl until a creamy mixture forms.

Butter & Sugar

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3. Gradually sift in the self-raising flour, adding in the eggs as you go and mix.

Add in flour & egg

4. Stir in the vanilla essence.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven for 15 to 20 minutes or until golden brown. (Tip! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

Divide the mixture

Fairy Cakes

6. Once the cakes are cool, remove them from their cake cases and cut each of the sponges in half.

7. Whip the cream either using an electric or hand whisk until the cream thickens and soft peaks begin to form. (Tip! Be careful not to over whip the cream. To avoid over-whipping ensure both the cream and bowl are chilled and always start by whipping the cream slowly. If you whisk too fast, the cream can very easily separate – as I have found out on many occasions!) If you want a sweeter cream, add a little icing sugar to the mixture.

8. Spread a little of the raspberry jam to one side of each of the cakes and spoon a teaspoon of cream to the other, and sandwich the two together.DSCF1749

9. Dust each cake with icing sugar. (Depending on how much mixture you fill each of the cakes with, these can become a little heavy – so do take care!)

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Enjoy!

– Charlotte x