This blog is quite a short one because it’s all about the cake.
There is a certain happiness that goes along with baking a cake and serving it to people you love. Baking is where my passion began and where it still lies, so whipping this up yesterday just presented me with this real sense of homeliness.
My Grandma always used to have a cake waiting for me after school and she’d slip me a slice before she’d even cooked my tea. Everybody has that association don’t they?
It’s the line, “oh my Grandma used to make me this!”
A Victoria sponge is something everybody should be able to make.
It’s a classic and when classics are done well, they cannot be beaten because it’s not just about the cake, it’s about the feeling.
Watching people smile as they take a bite out of something you’ve put some love in to is the way I want to spend my Sunday afternoon’s…
Victoria Sponge with rhubarb and vanilla jam
Rhubarb jam is the perfect way to bring a little edge to your traditional cake and seen as it’s in season, we get to celebrate wonderful local produce as well as gobbling down a bloody good bit of sponge.
You don’t need fancy tricks or expensive ingredients.
Sometimes all you need is a a cup of tea, a couple of friends and a good old bit of cake…
I had to make two separate batches (one for the top cake, one for the bottom) because my oven isn’t big enough to cook two at once – I haven’t made it to the big time yet! My oven is small and is still in gas marks.
I told you I’m a fan of simplicity!
Oven: Mine was gas mark 3 so 140 electric fan and 160 just electric
4oz self-raising flour
4oz unsalted butter
Half a teaspoon of baking powder.
Cream the butter and sugar until smooth. Add in the eggs, flour and baking powder and mix until smooth.
It doesn’t need much mixing and over whipping it will make it denser.
Lightly grease a round baking tin and pour in your mix.
Smooth out so it’s even.
Bake for 25-30 minutes.
Place a plate in your fridge.
200g rhubarb chopped in to 1 inch pieces
200g jam sugar
The seeds of half a vanilla pod
The juice from a quarter of a lemon
In a large pan or jam pan if you have one, pop in the rhubarb, sugar and lemon juice.
It needs to be on a low heat.
Let the sugar melt and stir often.
Once it has melted, turn up the heat and once it begins to bubble, let it cook for two minutes.
Smudge a little of the mix on to the plate in your fridge and leave for a minute. If the jam ripples when you push it, it’s ready.
150g unsalted butter, room temp
300g icing sugar, sieved
Mix together until creamy and smooth.
Your always going to have one cake that’s nice looking than other and which ever one that is, ensure that’s the top cake.
On the other cake, spread your butter cream and spread the jam on top.
Pop your top cake on.
When it comes down to it, everybody responds to simplicity.
This kind of baking is in our roots and sometimes, you can’t escape it…