National Baking Week: Rowena's Victoria Sponge Cake [Recipe Included]
As part of National Baking Week, the team at CLH have been getting busy in the kitchen, putting their cooking skills to the test.
The lovely Rowena Bell, from the Sales & Customer Service department, has baked a delicious Victoria Sponge Cake. The great thing about this cake is that it’s quick, easy, and fun to make, making it perfect for bakers of all ages and abilities. As Rowena’s Victoria Sponge Cake was so delicious, we thought that we would share her recipe with you, so that you can give a try at home or with your residents.
Rowena's Victoria Sponge Cake Recipe
Ingredients:
For the sponge:
100g of Margarine
100g of Caster Sugar
2 Medium-Sized Free Range Eggs
100g Self Raising Flour
For the filling:
140g of Unsalted Butter (softened)
280g of Icing Sugar
1-2 tbsp. of milk
Strawberry or raspberry jam
The method:
For the buttercream:
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.
- Beat in the milk, to loosen the mixture.
For the sponges:
- Heat the oven to 180°C, 350°F Gas Mark 4. Grease two 18cm (7 Inch) sandwich tins with butter.
- Cream the margarine and sugar together until light and fluffy. Then, beat in eggs, one at a time, adding a little flour with each.
- Gently fold in the remaining flour.
- Spoon into the prepared tins and bake for 20-25 minutes.
- When cool fill with your jam of choice and buttercream.
- Dust with icing sugar
- Cut yourself a slice & Enjoy!
If you are planning on taking part in National Baking Week, we’d love to see your creations. Just Tweet us @CLHGroupltd with a photo of your creation - we can’t wait to see what you come up with!
