Victoria sponge cake

Victoria Sponge Cake With Silky Butter Cream Icing-

This lusciously rich Victoria Sponge cake, topped with creamy butter icing and sandwiched with homemade strawberry jam, is an ideal creation for any occasion.

Victoria Sponge, named after Queen Victoria,  who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England.  Traditionally, this cake is round in shape and the top is dusted with icing sugar. 

Remember to smear butter icing generously on the top to make the cake irresistible!

Ingredients needed to make the sponge :

Self Raising flour / Cake flour250 g
Margarine or melted butter under room temperature250 g
Caster sugar250 g
Eggs under room temp4
Milk3 tbsp
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s start :

Let’s make it: Set the oven to 180 C .

Cream the batter

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds (1 min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Into the tray

  • Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
  • Line up the bottom of the  baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
  • Spoon one part of the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven

  • Place the tray in middle/bottom shelf of the oven (If your oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)
  • Bake for 20 mins or the top turns golden yellow  (Never open the oven door in the initial 10 mins.  If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

  • After 20 mins, insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take it out from the oven and let it rest for 10 mins
  • Slowly remove from the tray and place the cake on a cooling rack
  • Now bake the rest of the batter in the same tray and let both cakes cool off completely
  • Meanwhhile, whip up the butter icing

Delicious Butter Icing Recipe

Butter icing recipe
  • Icing sugar –   300 g (Sieve twice to get the best smooth icing sugar)
  • Stork spread/ Margerine 125 g
  • Lemon juice –   1 tsp
  • Milk –  3 tbsp
  • Vanilla essence – two drops

Let’s make the icing;

  • Cream up all together using an electric hand mixer
  • The icing should have no lumpy bits but a very smooth creamy texture

Let’s ice the cake

  • Scrape the tops gently off
  • Smear strawberry jam generously on the bottom layer
  • Then spread buttercream icing on the jam layer
  • Place the other cake on top  and sandwich the cakes
  • Spread a layer of buttercream icing on the top and decorate with strawberries or raspberries
  • Leave in the fridge for 1/2 hr before serving
  • Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
  • Serve with more strawberries on the side
  • Enjoy!
Tuti fruiti cake

Steamed Tutti Fruiti Cake – Delicious Sponge Cake Steamed In The Rice Cooker

This delicate sponge cake with the sweet bite of tutti fuiti pieces makes it hard to resist treat!

Tutti fruitis, meaning, ‘all fruits’ in Italian, are usually chopped candid fruits. Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies or cakes.

The best news about this cake is that it is steamed in the rice cooker, not baked in the oven like conventional cakes, which collectively account for its irresistible, spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to pour water, close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour!

So, let’s get started,

You need the following ingredients:

 Self raising flour 100 g
 Melted butter or Margarine 100 g
 Eggs 2
 Sugar 100 g
 Salt 3 pinches
 Yellow cake colour (Optional) 2 drops
 Baking powder1/4 tsp
 Vanilla 2 drops
Milk1 tbsp
Tuti fruiti (red, yellow and green)
You can add red and green glazed cherries,
dusted in flour in place of tuti fruiti
1 tbsp each colour

Let’s make :

Cream the batter

  • Beat butter and sugar together in a bowl until creamy
  • Add eggs one at a time and beat until frothy
  • Sieve flour, salt and baking powder together on to the bowl
  • Add yellow cake colour, vanilla and milk
  • Combine everything with a wooden spoon until a creamy batter is formed
  • Dust tuti fruiti pieces with flour and add to the batter
  • Mix just one round
  • Your batter is ready!

Place in a dish

  • Rub butter all-around a pie dish or a round cake tin that would fit the steamer in the rice cooker
  • Spoon the batter into it

Steam it

  • Fill the rice cooker with water little less than half
  • Place the steamer section and on top of it place the cake tray
  • Close the lid and set to COOK mode
  • Check after 1/2 hr with a wooden skewer stabbed in the middle of the cake.  If the skewer comes sticky with cake batter, close the lid and let the cake steam away another 15 mins
  • Once the cake is steamed properly, take the tray out and let it rest for 5 mins
  • Your cake is ready!
  • Enjoy!
madeira cake

Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It, however,  has become a popular teatime treat across the country nowadays with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s a dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.

  What you need to make this :

 Butter220 g
Caster sugar140 g
Self raising flour170 g
Plain flour3
Eggs3g
Milk2 tbsp
Lemon juice2 tsp
Salt2 pinches

Let’s make it:

Set the oven to 180 C.

Cream the batter

  • Beat sugar and butter together until creamy
  • Add eggs one by one and beat after each adding

Mix Flour

  • Mix both flours together and swift onto the batter holding the sieve a little above
  • Mix with a wooden spoon, gently folding
  • Add milk, lemon juice and salt
  • Mix with the spoon until all come together into a smooth batter

Pour into the tray

  • Line up a loaf tray and pour the batter into it
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and

Place in the Oven

  • Place in the oven and bake for 15-20 mins
  • Remove from the oven, let it sit for 5 mins and remove from the tray
  • Transfer on to a cooling rack

Serve

  • Slice with a long knife dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea

Important: After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

Pound cake recipe

pound Cake – delicious buttery flavour sponge

This wonderfully-buttery sponge cake with a soft golden crust is the first cake that every aspiring cake-baker must get right.

We all know that in everything we do, the first step matters a lot.  If the first step goes exactly as planned, it will boost confidence, which in turn catapult us to be more adventurous.

Best with a cup of sweet milky tea

First, master the art of making this simple but full of promises sponge cake as it gives a clear insight to all the baking techniques and you will be baking t glorious varieties of cakes in no time!

All the tips and techniques are given here, so, nothing can go wrong. Even if you are baking for the first time, do not worry, nothing could possibly go wrong if you follow the timings and techniques.

Whip it this cake out and serve around with love!

butter cake

You will need the following items:

Self Raising flour250 g
Margarine or melted butter under room temperature250 g
Caster sugar(grind sugar if using usual sugar)250 g
Eggs under room temp4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt (salt will incorporate all flavours beautifully)2 pinches
Baking powder1 tsp

Let’s make it: Set the oven to 180C .

Oven temperature conversion chart:

Cream the batter

  • Cream butter and sugar together until creamy,  using an electric hand mixer.  Go clockwise  (3 mins)
  • Add eggs, one at a time. Make sure you beat 3 rounds after each addition
  • Add vanilla essence,  lemon juice, salt and finally, cream all together for 2-3 mins
  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter. Do not use the electric mixer at this point
  • Add milk and mix well with a spatula/wooden spoon until no bits, smooth batter is formed

In to the tray

  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Stick in the oven

  • Place the tray in the lowest shelf of the oven
  • Bake for 20 mins or the top turns golden yellow (Never open the oven door in the initial 10 mins)

Time for a peek!

  • After 20 mins, insert a skewer in the middle of the cake and if it comes clean,  your cake is ready! Or just push the middle of the cake with a finger and if it springs back the cake is done!
  • Take it out from the oven and let it rest for 5 mins
  • Slowly remove from the tray and place it on a cooling rack
  • Peel off the parchment paper gently and let the cake cool off completely!

Time to serve your cake!

  • Dip a knife in hot water, wipe clean and cut the cake into dainty squares
  • Enjoy your beautiful sponge cake with a sweet milky tea!

Tips for a perfect cake

🤎💜💙💚💛🧡Always use the best brands – flour, butter or margarine, baking powder, vanilla

🤎💜💙💚💛🧡I personally recommend margarine for perfect cakes as butter could be very dense and go hard in cold climates

🤎💜💙💚💛🧡Never slam the oven door after placing the cake in. This will make the cake sink in the middle

🤎💜💙💚💛🧡Never open the oven door in the initial 10 mins of baking

🤎💜💙💚💛🧡Always use an electric hand or stand mixer

🤎💜💙💚💛🧡Do not use the electric mixer once the flour is added. Use a rubber spatula or a wooden spoon and gently fold

🤎💜💙💚💛🧡Too much baking powder can sink the cake. Stick to the right proportions

🤎💜💙💚💛🧡It is essential to pre-heat the oven at least 15-20mins

🤎💜💙💚💛🧡Digital kitchen scale will never go wrong in measurements

🤎💜💙💚💛🧡All the ingredients must be at room temperature

🤎💜💙💚💛🧡Lift and drop the tray with the batter gently on the kitchen top twice for it to level properly

🤎💜💙💚💛🧡If the cake is browned on top and the middle is under-baked, cover the top with a parchment paper and continue baking for further 10mins

🤎💜💙💚💛🧡Use a skewer to stab in the middle of the cake after 20mins and if the skewer comes clean, the cake is baked. If the batter is stuck to the skewer, close the oven door and let it bake for further 5-10mins

🤎💜💙💚💛🧡Add lots of love and attention to your cake! Never bake when your mind is distracted!

For beginners – It is very important that you must be in tune with your oven like real good buddies! Both should be aware of each other’s minds! this is because any oven has a mind of its own! More technically, ovens are different from each other in very strange ways! funnily enough, it is true and any baker will attest this point.

How to get in tune with your oven

🤎💜💙💚💛🧡Set the oven to 180C and pre-heat for 20mins

🤎💜💙💚💛🧡Make the usual pound cake batter and divide it into three equal portions

🤎💜💙💚💛🧡Prepare 3 tins lined up with baking paper

🤎💜💙💚💛🧡Pour batter into the 3 trays

🤎💜💙💚💛🧡Now, place one tray in the middle of the oven and bake for 20 mins and check how it has come out. If you are fully satisfied with the outcome, the middle shelf is perfect for baking your cake

🤎💜💙💚💛🧡Next, place the second try in the bottom shelf in the oven and bake for 20-25mins. If the cake has come better than the first in sponginess and in texture, then opt for the lowest shelf for your future cakes!

🤎💜💙💚💛🧡Third tray must go to where you feel the best shelf to place it. The third tray will confirm which shelf in your oven could be trusted for baking the best cakes.

🤎💜💙💚💛🧡Once, this test is done, you can go ahead baking any cake in your oven without a worry!

Good luck!

Other easy delicious cakes using the same batter

Vanilla cupcakes

https://happyrecipes.co.uk/plain-vanilla-cupcakes-supersoft-delicious-cupcakes-ever/

Chocolate cupcakes

https://happyrecipes.co.uk/chocolate-cupcakes-pretty-chocolate-cupcakes-to-brighten-up-your-party/

Chocolate Cake with chocolate butter icing

https://happyrecipes.co.uk/chocolate-butter-icing-creamy-and-silky/

chocolate butter icing