Recipe of the Week - Victoria Sponge

I had originally planned to have Magic Chocolate Pudding as this week's Recipe of the Week.  Everything was going to plan and we had it tonight for pudding. I looked around the table, glowing with satisfaction as the boys practically licked their plates clean. Then it dawned on me. I hadn't taken a picture of the pudding! I think I may have been distracted by the fact that my beloved came home a day early this week. With butteries!

So here, instead is Plan B. An equally delicious, multi-purpose Victoria Sponge.

This is the cake I make for birthdays. It is easily made bigger by adding an extra 2oz of each ingredient for each extra egg. 

For birthday cakes I usually decorate with sugarpaste icing and shape the cake according to the birthday boy's request! (see bottom of this post.)

We also have this cake quite often as a week-night treat. It is so quick to rustle up if you have a free-standing mixer. Just put everything in the bowl, switch the mixer on and get on with some other part of dinner.

6oz dairy-free margarine

6oz caster sugar

6oz Dove's Farm Wheat-Free Self Raising Flour

3 eggs

2-3tbsp soya milk

-Put the margarine, sugar, flour and eggs into a bowl and beat well with a mixer until soft and fluffy.

- Add the milk and give another good mix together.

-Share the mixture between two greased and base lined 8 inch sponge tins.

- Bake for about 20minutes at 180C until golden brown and firm to touch.

- Transfer to a cooling rack.

-Once cool, sandwich together with butter icing (mix 4oz butter & 12oz icing sugar) and a generous layer of raspberry or strawberry jam.

- Seive some icing sugar over the top of the sponge to decorate, adding strawberries or raspberries if they are in season.

This cake can be made in different shapes of tins, just adjust the cooking time - give it less time in a shallower tin, more time at a slightly lower temperature in a deeper tin.

The cake below was made for James' 10th birthday at the start of the year, when he was a big Club Penguin fan. I made double the mixture and cooked it in two long rectangular tins. Once it was cool and sandwiched together, I trimmed it to the right shape then iced and decorated it.

Magic Chocolate Pudding will hopefully appear next week! Meanwhile, I'm looking forward to my butteries for breakfast tomorrow morning!

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