Easy Dinners

Some days just call for an old-fashioned Victoria sponge cake with raspberry jam…

Some days just call for an old-fashioned Victoria sponge cake with raspberry jam and vanilla cream. Perfect for yesterday’s lazy Sunday and reading the papers 👌🏼

Well.. that was my dream, but somehow it went like this instead. Cake made, dog walked, sat on the sofa with cake, tea and newspaper’s and then our sons joined and we watched two Resident Evil (zombie movies) instead! 🤦🏻‍♀️❤️

I always go to jamieoliver for this cake, with a couple of minor adjustment or two 😉👇🏼👇🏼👇🏼

🍰 Ingredients:

250 gms butter softened
250 gms self-raising flour
250 gms golden caster sugar
4 large eggs
1 orange zest
1 tsp Valencian orange extract
Raspberry jam to taste
300 ml double cream
1tsp vanilla extract
4 tsp caster sugar
Edible rose petals (optional)

🍰 Method:

Grease and line 4 layer cake tins

Whisk the butter and sugar Together until light and fluffy.

Add the eggs one by one, making sure you whisk each one in well before you add the next, then add the orange zest and flour

Divide the cake mix between the tins. Spread it out well and bake for 14 minutes or until golden brown

Whilst the cakes are cooling, mix together the double cream, caster sugar and 1 vanilla essence and whisk until you get soft peaks on the cream.

Once the cakes have cooled, take one layer and spread jam and then the vanilla cream over one of the layers, and repeat the process until all the layers are done. Then decorate with icing sugar and edible rose petals. Enjoy! 😋

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