Thursday, 31 March 2016

Spring Victoria Sponge Cake.....


The weather here in Scotland is finally improving and Spring is upon us! The sun shining and lighter nights has really put me in a better mood and I thought that I should bake a cake to celebrate the new season!

If you would like to know how I made the above, then keep reading....

So the basic sponge recipe is the same as a Victorian Sponge, however for those who are unsure, this is the recipe that I used:
  • 225g self raising flour
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of vanilla essence
  • Pinch of salt
  • 3 medium eggs
  • 225g unsalted butter (at room temperature)
  • 225g caster sugar
The method to make this cake really couldn't be any easier. Take all your ingredients and mix in a large bowl until combined into a creamy mixture. When I mixed my ingredients together I actually found the mixture to be a bit runny, so added a little extra flour to thicken the mixture up a bit, so just watch when making this yourself and adjust where necessary!

I then baked in the oven at Gas Mark 4/180 degrees, for about 15-20 mins. Remember to check the centre of the cake with a knife to ensure that the mixture is cooked through... I have made that mistake to many times in my experience! When the mixture is golden brown and cooked through, then you can remove from the oven....

Then just leave the cake to cool! I usually leave the cake in the tin for 10-15 mins before moving to a cooling rack, just so the cake is less likely to break when transferring.... but it is completely up to you. I get really impatient and probably don't leave it as long as I should.... GUILTY!!

When it comes to the topping and decoration, it is completely up to you what you do! I went for yellow icing as I was wanting something bright and fun for spring, but get creative! If you are wanting to recreate something similar to my cake, then this is what I used:

  • 'ASDA' butter icing in Lemon (yes I cheated, but it tastes AMAZING and is probably nicer than my mixtures)
  • Mini eggs
  • Sugar butterflies (Can normally get from any supermarket or on any on line baking website)
  • Raspberry Jam (for centre of cake)
So once the cake is done, it is time to decorate!
I started by cutting the cake in half across the centre horizontally to allow me to add the icing and butter through the cake. Once I have done this, I added a layer of jam on one of the halves and a layer of the Lemon butter icing on the other. I don't do this too thick, but enough that you can taste and see it when you cut a slice. The layer the cake halves to form a full cake again! Once this is done, take the rest of the lemon icing and spread all over the cake, ensuring the sides are covered also. Once the full cake is covered in icing, it's time to decorate.....

I went for something very simple. I used mini eggs and placed them evenly around the edge, also ensuring I place one standing upwards in the centre of the cake. Once I am happy with the way they are sitting, I took 3 of the sugar butterflies and bent them slightly to give them a bit of dimension and placed them so they surround the centre mini egg! This makes the butterflies look as if the flying round in a circle in the centre... so cute! 

And that is it, as easy as that! I hope you enjoyed this recipe and let me know if you decide to give it a go... would love to see some pictures! 
If you have any tips or ideas, or any recipes of your own, feel free to comment below, love reading other peoples ideas and opinions!

Thanks for reading, remember to follow and check out my links to the right of the blog to keep up to date with everything that's happening!

Love you all

Nicole x <3

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