The Great British Bake Off is back! Finally! I’m not really a huge TV addict but when Masterchef and GBBO hits the screen, I’m glued!
The first episode saw the contestants make a sandwich cake, angel food cake and a chocolate cake. The next episode is bread which I’m really looking forward to! I’m really excited for this year’s series and hope to get lots of inspiration for my own bakes!
I decided to make a classic Victoria Sponge this weekend, super easy I know but I already had all of the ingredients, and it tastes TOO good!
Mine wasn’t picture perfect by any means; I was too eager to get it out of the tin whilst it was warm so the sides came away a little, oops! It did however taste delicious and was very light and fluffy. Here’s the recipe:
175g softened butter
- 175g caster sugar
- 3 eggs, beaten
- 175g self raising flour
- pinch of salt
- 4 tbsp raspberry jam
- 1 tbsp icing sugar to decorate
1. Preheat the oven to 180C/350F/gas mark 4. Grease and line two sandwich tins.
2. Cream together the butter and sugar in a large mixing bowl until the mixture looks pale in colour and light and fluffy. Add the beaten egg a little at a time, beating well after each addition.
3. Sift the flour and salt and carefully add to the mixture. Fold in with a spatula. Spoon the mixture into your cake tins and smooth over the top with a knife or spatula.
4. Bake them in the oven for 25-30 minutes until they are well risen and golden in colour. Remove from the oven and allow to cool before turning out onto a wire rack to cool completely.
5. When the cakes are cool, sandwich the layers together with the jam. (I didn’t use cream in my cake but you can of course add lashings of cream too!) Sprinkle the top with the icing sugar to finish.