Do not judge and you will not be judged.
Forgive and you will be forgiven.
Give and it will be given to you.
Luke 6: 37-38

3 November 2011

A Victoria Sponge with a twist!

Tonight, Imo asked me to bake another cake (I baked one yesterday), first I refused as it was getting late but she insisted so here is the recipe I used for this Victoria Sponge with a twist. Click on the words Victoria Sponge to go on the website.

150g softened butter or marg (not low fat spread)
150g caster sugar
3 eggs
150g self raising flour
Tip: You can make smaller amounts (or larger!) by using 50g of flour, sugar and butter for every egg you use. So, for example, you can reduce the quantity by using 2 eggs and 100g of the other ingredients.
Set the oven at 180 C /Gas 4
Rub some butter around the insides of the two sandwich tins, and line the bases with circles of greaseproof paper.
Beat together the butter and sugar in a mixing bowl until mixture is pale and creamy.
Add the eggs to the mixture, one at a time and stir until smooth.
Add flour and mix gently into the mixture.
Pour half of the cake mixture into each sandwich tin and smooth it level.
Place the tins in the oven for 20 to 25 min's
The cakes are done when they are well-risen and golden brown and feel springy in the middle.
Turn them out onto a wire rack to cool. Remove greaseproof paper.
I made a few changes, first I peeled and cored two small apples then sliced them and put them on the greaseproof paper. I also melted 50 g of dark chocolate in the microwave and incorporated the mixture at the end! So I only used 100g flour. Also I did not have self raising flour, I used plain flour and added baking powder. Everybody had a taste of it even the boss! It is yammy! 
Have you been baking lately? What is your favorite desert?
Post a Comment



Related Posts with Thumbnails