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.

Basic Butter Cake – Simple pound cake with delicious buttery flavour

sponge cake
butter cake

This  wonderfully-buttery cake with an outer 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.

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

All the tips, secrets and techniques are given here, nothing can go wrong. So, whip it this cake out and serve around with love!

You will need the following items:

Self Raising flour250 g
Margarine or melted butter under room temperature250 g
Caster sugar250 g
Eggs under room temp4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s make it: Set the oven to 180C .

Oven temperature conversion chart:

Cream it

  • Cream butter and sugar together until creamy,  using an electric hand mixer.  Go clockwise.  (Time: 5 mins)
  • Add eggs, one at a time. Make sure you beat after each addition
  • (Time:  Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt and finally, cream all together (Time: 1 min) 
  • 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.

Tray it

  • 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.

Oven it

  • Pop it in the oven.
  • Bake for 20 mins or the top turns golden yellow (Never open the oven door in the first 10 mins)

Check it

  • 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 it on a cooling rack.

Time to serve your cake!

  • Dip a knife in hot water, wipe clean and cut the cake into dainty squares
  • Enjoy the lovely spongy texture wrapped with the buttery sweetness

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

chocolate butter icing