The Perfect Victoria Sponge

  The Perfect Victoria Sponge

Believe it or not, this was actually the first Victoria Sponge I have ever made. I haven’t called it the ‘perfect’ sponge because I think mine is perfect, it’s good but I’m not that big headed, the recipe calls it this and I can see why! A Great British Bake Off recipe by Mary Berry; yum! I’ve done my very first step by step recipe (woo :D) so I hope you all like it, it’s a beautiful light sponge made by the creaming method.

You will need:

225g unsalted butter, softened

225g caster sugar

4 free-range eggs

1/2 a teaspoon vanilla extract

225g self-raising flour

1 tablespoon milk

For the filling:

200ml fresh double cream (optional)

6 tablespoons jam (any flavour)

25g white chocolate or icing sugar to finish

1.Preheat the oven to 180 degrees. Beat the softened butter with a spoon or electric whisk until smooth and creamy

2. Add the sugar in 3-4 separate additions and beat until light and fluffy

3. Crack the 4 eggs into a separate bowl, whisk up with the vanilla extract

4.Add the egg mixture to the butter and sugar and blend carefully, you don’t want to knock any air out

5.Sift the flour onto the mixture and then add the milk. Fold gently using a metal spoon

6.Scrap down the sides of the bowl with a spatula

7. Spoon the mixture evenly between the 2 greased tins and place in the oven for 20-25 minutes. It is ready when the top is golden brown and springy to touch

8. Remove from the tins and leave to cool.

9. Spread one half with whipped cream and one with jam

10. Sandwich together and ice or sprinkle with icing sugar

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Mocha Cheesecake

 

This is such an easy, delicious cheesecake. I made it at school in a catering lesson, excuse the bad presentation because it did travel a mile home before ending up on a plate!

You will need:

200g chocolate Bourbons

100g butter (melted)

275g mascapone cheese

175ml double cream

50g caster sugar

2 teaspoons espresso powder dissolved in a tablespoon boiling water

  1. Crush the biscuits in a polythene bag by bashing with a rolling pin. Alternatively, use a blender.
  2. Stir in the butter and then press the mixture into a flan dish or sponge tin.
  3. Whip the cream until thick. Beat the mascapone until soft. Stir the whipped cream into the cheese and gently stir. Fold in the espresso and sugar.
  4. Spread the mixture over the crumb base and then chill before serving.