Simple Victoria Sponge Cake

Very simple recipe, but very tasty!

THE RECIPE

Victoria Sponge Cake
(Serves 8)

For the Cake:
175g butter (room temp)
175g caster sugar
175g self-raising flour
3 medium eggs (beaten)
1 tsp vanilla extract
1 tsp baking powder
4 tbsp jam (raspberry or strawberry is best)

For the Buttercream:
50g butter (room temp)
125g icing sugar
1/2 tsp vanilla extract
2 tsp milk

1. Preheat the oven to 180C.  Grease 2 round baking tins (I used 20cm size), cut 2 circles of baking paper to fit and place in each tin. 

2. Put the butter, sugar, eggs and vanilla extract into a mixing bowl, and then sift over the flour and baking powder.  Beat all ingredients together until thick.  I used an electric hand whisk for this as I find it makes the sponge a lot lighter. 

3. Divide the mixture between the two tins and level out the tops as much as possible.  Bake in the oven for 25 minutes or until risen and firm. 

4.  Leave the cakes to cool in the tins for a few minutes, then remove and place on a cooling rack. 

5.  Once the cakes are completely cool, the inside layers can be added.  To make the buttercream place the butter, icing sugar, vanilla extract and milk into a bowl and mix together with a wooden spoon until smooth. 

6.  Spread the flat side of one of the cakes with jam, and the other with buttercream. 

7.  Gently sandwich the 2 halves together, and dust the top with a little icing sugar to finish. 

A little something for the weekend!

Cinnamon Sugar Muffins

Doughy muffins with a chocolate Nutella centre, with a sugar topping! These are amazing!

I converted this recipe from an American recipe - that's why some of the measurements are a little odd!

THE RECIPE

Cinnamon Sugar Muffins
(Makes 8)

For the Muffins:
76g unsalted butter (room temperature)
100g granulated sugar
1 large egg
1 tsp of vanilla extract
120ml milk
192g plain flour
1 + 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella (or other chocolate spread)

For the topping:
50g granulated sugar
2 tsp cinnamon
40g unsalted butter

1. Preheat the oven to 220C.  Layout muffin cases in a muffin tin - or grease the tin with buuter to bake straight into it. 

2. In a large bowl cream the butter and sugar together.  This can be done by hand or mixer (I used a wooden spoon and it turned out fine)

3. Mix in the egg, vanilla extract and milk.  The gently stir in the flour, baking powder, cinnamon, nutmeg and salt - don't over mix, just combine them until you get an even mixture. 

4. Put a tbsp of mixture into each muffin case, followed by a teaspoon of Nutella (as close to the centre as you can), then cover with another tbsp of the mixture.  Try to cover the nutella so the top of the muffin is sealed.  Don't worry if the cases are full, these muffins don't rise very much. 

5. Bake at 220C for 5 minutes, then reduce the heat to 180C and bake for another 15 minutes until the batter is set. 

6. Allow the muffins to cool for about 5 minutes on a baking tray, then begin to make the topping.  Melt the butter in the microwave for appox 20 seconds, until it's a thick liquid.  Then in a seperate bowl combine the granulated sugar and the cinnamon.  Now dip the top of each muffin into the butter, then dip into the topping mix, moving it around so all the butter is covered.  Repeat with all the muffins and then let them set on a baking tray. 

Lovely muffins that are a bit different and great served with a cup of tea!

I'm already planning to make them again!

Chocolate Cake Pops

I keep hearing about Cake Pops so thought I would try them out.  Small round cakes on sticks, very easy to eat!

 I bought a mould and some sticks on ebay (which cost me approx £6 in total) and set to work...

TO MAKE

1. I used a simple vanilla cupcake recipe:
Click HERE for link
This recipe could be halved and you'd easily get 12 cake pops!
2.  Place some mixture in each section of the mould - just so it's level.
3.  Then placed the top half of the mould on and baked in the oven.  Begin to check they are cooked after 15minutes - insert a kebab skewer into the hole in the mould - if it comes out clean they are ready.

 

4. Leave to cool slightly, then while they are still warm remove the top half of the mould and insert sticks.  I then used mugs to keep them upright while they fully cooled off.
5. Microwave chocolate in a bowl until it's melted (stir approx every 20 secs to avoid burning). Then roll the cake pops in the chocolate to coat them, return to the mugs to set.

They are delicious with milk or white chocolate, and far too easy to eat!

PS. Check your instructions that come with the mold before you start, just in case they're different!

Gingerbread biscuits

I love gingerbread, and this is a really good easy recipe!

THE RECIPE

Gingerbread biscuits
Makes a lot!
(This recipe fills 3-4 baking trays so you might want to halve the recipe if you're not baking for a group!)

350g plain flour
2tsp ground ginger
1tsp bicarbonate of soda
125g butter
150g soft dark brown sugar
4 tbsp golden syrup
1 medium egg
Chocolate drops (or decoration of your choice - raisins, icing, smarties etc.)

1. Preheat the oven to 180C and line 2 baking trays with baking paper. 

2. Sift the flour, ginger and bicarbonate of soda into a large mixing bowl and stir together with a wooden spoon.

3. Dice the butter and rub into the mixture with your fingers.  Continue until the mixture looks like fine breadcrumbs, then stir in the sugar. 

4.  Beat the egg, and add to the mixture along with the golden syrup.  Stir until the mixture starts to hold together like dough.  Get your hands in the bowl and make into a ball.

5.  Sprinkle some flour on a clean surface (to avoid sticking), and roll out the dough mixture with a rolling pin.  Roll until it's about 5mm thick and then use cookie cutters to cut the biscuits.  Re roll the left over mixture and continue until you've used it all up. 

6.  Place the biscuits on a baking tray (you'll probably need a spatula to transport them), and add the chocolate drops.  If you're using icing to stick decorations on this will need to be done after baking.  If you run out of room use baking paper to lay out the biscuits as this can easily be transferred onto the baking tray once the first batch is done. 

7.  Bake each batch for 10 minutes.  Allow the biscuits to cool slightly and enjoy!

These will keep for around 3 days if kept in a sealed container. 

Delicious enjoyed with a cup of tea!