I love a nice Victoria sponge. It's one of the first cakes I mastered as a teen and is often my 'go to' bake. I always make this one from scratch too and there's no packet mix in sight!
With the cold and dull days though I thought I'd make a nice Victoria sponge that could brighten the mood!
Fancy giving this a try?
You will need....
- 12oz butter or baking spread
- 12oz caster sugar
- 12oz self-raising flour
- 2 eggs
- 1 teaspoon of baking powder
- 1 tin of peaches in juice
- Santa Rosa Peach Conserve
- Vanilla icing
- Hand mixer/whisk or wooden spoon
- Sieve
- Mixing bowl
- Sandwich tins
- Greaseproof paper
- Wire trays
- Teaspoon
- Tablespoon
- Plate or cake stand
- Oven (obviously!!)
First, preheat the oven to 160c and line the bottom of the sandwich tins with greaseproof paper. Grease the sides well with the spread or butter. Next, mix the sugar and butter or baking spread together until creamed.
Sieve in the flour and baking powder and mix well.
Add the eggs, 6 tablespoons of the juice from the tin of peaches and mix again.
Spoon out equally into the the sandwich tins.
Bake for 25 to 30 minutes until golden brown. Check with a skewer or knife that the cakes are cooked through before fully removing from the oven. Then, remove from the oven and leave to cool in the tins for 5 minutes. Then remove and place on the wire trays to finish cooling.
Once completely cool, take the bottom layer and spoon on a thick layer of the Santa Rosa Peach Conserve. I've used the Santa Rosa range before when making Messy Jam Tarts and I really recommend them for baking and fillings. They are full of so much fruit and give so much taste to whatever you're making.
Place the next layer of sponge on top. Add a layer of the vanilla icing and a few of the peaches.
I also melted a small amount of conserve for a few seconds in a pan and drizzled it over the top of the cake. Transfer to the plate or cake stand.
Your bake is now complete and ready to eat!
Enjoy!
Mummy Snowy Owl
xx
No comments:
Post a Comment