Intro: Strawberries and Blueberries Cake
My Gran’s recipe for a Victoria sponge as its one of my favourites and so simple to make! I like to pop it in an air tight container for a good few hours before decorating as it seems to make the cakes very moist!
Step 1: Ingredients
225g Self raising flour
225g Caster Sugar
225g Margarine or Butter (I like to use Stork, like my Granny does!)
4 Free range eggs
2tsp Baking Powder
1 Cap full of vanilla extract
Step 2: Method
I use two 8in/20cm sandwich tins for this recipe, I like the push pan styles!
Preheat your oven to 180'C/350'F/Gas 4 - OR if you have a fan oven 160'C Start by creaming the margarine and sugar together, then sift the flour and baking powder into the bowl and combine all ingredients. Then add the eggs and vanilla extract. Line your cake tins with baking paper or grease them with margarine. Fill both tins with roughly the same amount of mixture, it doesn't need to be exact. Bake for 20-25 minutes. Try not to open the door until the end, I've had some cake disasters from being too impatient!
Step 3: Decorating
This is by far my favourite part! I'm forever spending hours on Pinterest getting inspiration for my next cake!
I started off crumb coating this cake, you can find easy tutorials on this on the Internet. It saves any crumbs from falling off the cake when you do the proper decoration, and ruining all your hard work! I had originally planned to ice the top of the cake with two tone roses. However after several shots at this, I just felt it looked a bit flat. Plan B! This is what I love about baking, there are so many other options if your ideas don't work out! Me and my fiancé are on a bit of a health kick just now so I grabbed the nearest fruit I could find (in this case strawberries and blueberries!) and chucked them on the top. The fingers round the edge work best if you've got a nice flat surface. It's best to put the fingers on on the plate or board you'll be presenting it on, as the fingers tend to fall off when moving from one plate to the next! I also tied a nice ribbon round to keep the fingers in place when transporting it!
I will be posting more recipes on my blog. Feel free to ask any questions in the comments.