As part of National Baking Week, the amateur Cater For You chef (with help from the Junior Amateur chef) thought we’d have a go at the classic Victoria sponge. As we like to make things nice and simple, we also grabbed a pack of the Tala Cake Tin liners. These are siliconised and oven safe up to 230°C and as you can see from the video below, they are very simple to use with a cake tin and once the cake has finished cooking, peel off onto cooling racks.
The basic ingredients were:
- 220g butter
- 220g caster sugar
- 220g self raising flour
- 2 level teaspoons of baking powder
- filling – preferred jam of choice
- filling – whipping cream
- icing sugar for sprinkling
Pre-heat the over to 180°C / 160°C fan and then prepare the ingredients:
- Mix together the butter, sugar, eggs, baking powder and flour until completely blended
- Divide the mixture into each of the lined cake tins
- Put into the pre-heated oven for 25 minutes when the cakes will have risen and be brown on top
- Leave to cool in the cake tins for a few minutes
- Turn the cakes out with ease from the liners and place on a cooling rack
- Once completely cold, apply the jam and whipped cream and ‘sandwich’ the cakes together
- Sprinkle the icing sugar over the top
- Serve / Eat!
#nationalbakingweek October 16th-20th 2017
