Baked with Love

 

Happy Mother's Day to all the wonderful Mums, Grandmothers, Aunties, Sisters and Caregivers.

Let's whip up a delicious cake together. My favourite is Mary Berry's Victoria Sponge, a classic treat. Mary is a famous English food writer, chef, baker, and television presenter. You may recognise her from The Great British Bake Off.

 

Raspberry Jam Filling

I like to make my own jam first, so that it has time to cool while you make the sponge. This makes enough for the cake.

 

Ingredients:

100g frozen raspberries

100g sugar

Lemon or lime juice

 

Method:

Using a 1L glass jug, heat the raspberries in the microwave for two minutes, stirring once. Stir in the sugar and microwave for another two minutes, stirring once. Warning - it does bubble up so keep an eye on it.

Add in a couple of teaspoons of lemon or lime juice if you wish.

Leave to set and cool.

 

Whipped Cream

Whip up 300ml of cream to medium peaks, this will be plenty and some extra on the side.

 

Sponge

Ingredients:

4 large eggs

225g caster sugar

225g self-raising flour

1 level teaspoon of baking powder 

225g butter, softened

Icing sugar for dusting the top

 

Method: 

Preheat the oven to 180°C / 160°C Fan / 350°F / Gas 4.

Line two 20cm round cake tins with baking paper.

Cream butter and sugar, gradually add the eggs and fold in the flour and baking powder.

Divide the mixture evenly between the tins.

Use a spatula to remove all the mixture form the bowl and gently smooth the surface of the cakes.

Place the tins on the middle shelf of the oven and bake for 20-25 minutes. They should be golden in colour.

Remove from the oven and place on a cooling rack for 5 minutes and then remove from tin and cool completely.

To assemble, choose the sponge with the best top, then put the other cake top-side down onto a serving plate. Spread with the jam and whipped cream. Dust with icing sugar.

 

This recipe may differ slightly to Mary's original.