Easter Nest Cupcakes

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Easter Nest Cupcakes

16 cupcakes
  • Preparation time: 35 minutes
  • Cooking time: 18–20 minutes
  • Ingredients
  • For the sponge
  • 3 tbsp cocoa powder
  • 5 tbsp very hot water
  • 225 g (8 oz) self-raising/self-rising flour (1½ cups plus 1 tbsp)
  • 2 tsp baking powder
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • 4 eggs, medium (U.K.)/large (N.A.)
  • For the icing and decoration
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 28 g (1 oz) cocoa powder (¼ cup)
  • 2 tbsp milk
  • 140 g (5 oz) icing/powdered sugar (1¼ cups)
  • 3 tbsp apricot glaze or apricot jam
  • good quality milk chocolate for the decoration
  • 48 mini chocolate eggs
  • Method
  • For the sponge
  • Preheat the oven to 160°C (325°F) (gas 3)
  • Blend the cocoa powder with the hot water in a small bowl and leave to cool.
  • Meanwhile, sift the flour and baking powder together into a large bowl. (Either use a free standing mixer or electric hand mixer.) Add the butter, sugar and eggs. Then pour in the cooled cocoa mixture. Beat for 2 minutes until creamy.
  • Divide the mixture evenly between the cupcake cases (baking cups). (Using an ice-cream scoop makes this easy.) Bake for 18–20 minutes. They are ready when the tops spring back when lightly pressed with a forefinger.
  • Leave in the tins for 2 minutes then carefully remove and cool on a wire rack.
  • For the icing and decoration
  • Place the chocolate in the refrigerator to become cold as it will be easier to work with.
  • Sift the icing sugar into a bowl.
  • Put the butter in a medium sized pan and melt over a low heat. As soon as it has melted , mix in the cocoa powder and cook over a very low heat for 1 minute. Remove the pan from the heat and stir in the milk. Add the icing sugar (powdered sugar) a couple of spoonfuls at a time, beating well between each addition. You may not need all the icing sugar (powdered sugar). You need to add just enough to make a coating consistency.
  • Leave to cool a little. while preparing the apricot glaze.
  • Apricot glaze bought in a jar in the U.K. is ready to use, so just warm through about 3 tablespoons. In Canada not being able to find apricot glaze use apricot jam. Add 1½ teaspoons of hot water to the apricot jam to thin it a little and gently heat to warm through. The jam will now be of a consistency to pass through a sieve to remove any pieces of fruit.
  • Scoop out about a teaspoon of the sponge from the top of each cup cake using a sharp knife. to make a depression. Then using a small palette knife, carefully coat the top of each cupcake with a thin layer of the glaze.
  • Next cover the glaze with the chocolate icing, filling the depression in the middle, so that the icing creates a smooth even surface.
  • Now remove the chocolate from the refrigerator and, over a plate, grate the chocolate along the long smooth edge. This will make tiny slivers of chocolate. You will need enough of the grated chocolate to thickly cover the chocolate icing.
  • Place three eggs in the centre of each cupcake, gently pressing them in a little.
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Beef and Bacon Bolognese

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Beef and Bacon Bolognese

This bolognese is loaded with wholesome ingredients. The beef and bacon are cooked in a sauce of tomatoes, chopped onions, diced carrots and celery, garlic, herbs and red wine.

Beef and Bacon Bolognese

4 servings
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • 1½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115 g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400 g tin chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150 ml (5 fl oz) beef stock (⅔ cup)
  • 150 ml (5 fl oz) red wine (⅔ cup)
  • 4 tbsp tomato purée/tomato paste
  • 1 bay leaf
  • 1 tbsp mixed herbs (basil, marjoram and oregano)
  • salt and freshly milled black pepper
  • 340 g (12 oz) lean mince beef/ground beef
  • 1 red bell pepper, de-seeded and chopped
  • 115 g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

To serve

  • serve with fettuccine

Equipment

  • You will also need a large frying pan/skillet and a deep sided frying pan or sauté pan.


  • Method
  • Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic. Stir to coat in the oil and then sauté for 5 minutes, stirring occasionally.

  • Now stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  • Meanwhile, heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef and red pepper. Fry for about 5 minutes to brown the meat.

  • Add the mushrooms and cook for a further 3 minutes.

  • Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.

  • Serve with fettuccini.
Print Recipe

Updated March 29, 2017

Oatmeal Raisin Cookies

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Chunky Oatmeal Raisin Cookies

A delicious soft cookie with oats and raisins that will have you coming back for more.

Oatmeal Raisin Cookies

48 6.5cm/2½ inch cookies
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 170 g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170 g (6 oz) light muscovado sugar/soft light brown sugar (¾ cup + 2 tbsp)
  • 85 g (3 oz) granulated/white sugar (⅓ cup + 1½ tbsp)
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 225 g (8 oz) plain/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • 300 g (11 oz) quick porridge oats/rolled oats (4¾ cups)
  • 85 g (3 oz) raisins (½ cup + 1 tbsp)

Equipment

  • 3 large baking trays/cookie sheets


  • Method
  • Preheat oven to 180°C (350°F) (gas 4).

  • In a large mixing bowl, beat together the butter and sugars until creamy.

  • Then beat in the eggs and vanilla essence/extract until the mixture is smooth.

  • Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.

  • Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.

  • Bake for 10–12 minutes or until light golden brown.

  • Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.
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Updated: November 4, 2017

Indulgent Chocolate Easter Cake

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Indulgent Chocolate Easter Cake

For the chocoholic. A light chocolate sponge with a fudgy chocolate filling, topped with a chocolate ganache, sprinkled with three types of chocolate and topped, of course, with chocolate eggs.

Indulgent Chocolate Easter Cake

  • Preparation time: 1 hour
  • Standing time: 50 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • For the cake
  • 85 g (3 oz) butter, melted (⅜ cup, or ¾ stick) plus extra for greasing
  • 140 g (5 oz) caster sugar/superfine sugar (⅔ cup + 1 tbsp)
  • 4 eggs, medium (U.K.)/large (N.A.), beaten
  • 115 g (4 oz) self-raising flour/self rising flour (⅔ cup + 2 tbsp)
  • 1 tbsp vanilla extract
  • 14 g (½ oz) cocoa powder (2 tbsp)
  • For the filling
  • 50 g (1¾ oz) plain chocolate/semi-sweet chocolate (7 pieces), finely chopped
  • 70 g (2½ oz) butter, softened (¼ cup + 1 tbsp, or ⅝ stick)
  • 55 g (2 oz) cream cheese (¼ cup)
  • 85 g (3 oz) icing/confectioner’s sugar, sifted (¾ cup)
  • For the icing
  • 100 g (3½ oz) good dark chocolate (minimum of 50% cocoa solids), finely chopped*
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • For the decoration
  • 14 g (½ oz) good dark chocolate*
  • 14 g (½ oz) milk chocolate*
  • 14 g (½ oz) white chocolate*
  • a few gold foil or coloured chocolate mini eggs

Note

  • *I love to use Lindt



Equipment

  • A 20.5 cm (8 inch) round cake tin, buttered and lined with parchment around the sides and on the bottom


  • Method
  • For the cake
  • Preheat the oven to 180°C (350°F) (gas mark 4)

  • Gently melt the butter in a pan, then set to one side to cool slightly.

  • Measure the eggs and sugar into a large bowl and whisk using an electric hand mixer or food mixer at high speed until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture. 


  • Sift the flour and cocoa powder together in a separate bowl.

  • Stir the vanilla essence. into the cooled butter.

  • Carefully fold half the flour into the egg mixture, then gently pour half the cooled butter around the edge of the mixture and fold in. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin.

  • Bake for 40 minutes until well risen and the top of the cake springs back when lightly pressed with a finger and a skewer comes out clean. Leave to cool in the tin for 5 minutes then turn out, peel off the parchment and cool on a wire rack.

  • For the filling
  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Remove the bowl and leave to cool for 15 minutes.

  • In a separate bowl beat the cream cheese until it is really soft. Then add the butter and beat until well combined and creamy. A food mixer does this really well. Beat in the icing sugar/confectioner’s sugar until the mixture is smooth. Stir in the cooled chocolate. Don’t over beat the mixture at this stage or it will become stiff. It should be a fudgy consistency.

  • Cut the cake in half horizontally and sandwich together with the filling. Return the cake to the wire rack.

  • For the icing
  • Melt the butter and half the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir gently until combined. Remove the bowl from the heat and add the remaining chocolate. Stir gently until it has melted and the icing is smooth. Leave to cool.
  • Put a plate under the cake on the wire rack and pour the icing over the cake, letting it run down the sides. Completely cover the sides by spooning a little chocolate round the top rim of the cake so it runs down the sides to fill in any gaps. Any chocolate that has dripped onto the plate below the rack can be reused for this.

  • Leave for at least 30 minutes to set.

  • For the decoration
  • To make the chocolate swirls, grate the dark chocolate onto a saucer using a swivel potato peeler. If the chocolate is hard, soften it a little by putting it in the microwave on defrost for 10 seconds. Repeat with the milk and white chocolate on separate saucers.

  • Sprinkle all three types of chocolate swirls over the top of the icing to decorate.

  • To finish, carefully place a few chocolate eggs on the top.
Print Recipe

Updated: March 25, 2017

Easter Biscuits

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Easter Biscuits

Easter Biscuits originated in the West Country of England. They were traditionally made on Easter Sunday and given as a gift.

Easter Biscuits

16 biscuits
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • 85 g (3 oz) caster sugar/superfine sugar (⅓ cup + 1½ tbsp)
  • 1 egg, separated
  • 1 tsp vanilla extract
  • 225 g (8 oz) plain flour/cake and pastry flour (1½ cups + 1 tbsp)
  • pinch of salt
  • ½ tsp ground mixed spice
  • ¼ tsp ground cinnamon
  • 40 g (1½ oz) raisins, chopped (¼ cup)
  • 28 g (1 oz) currants (3 tbsp)
  • 28 g (1 oz) mixed peel, finely chopped (2½ tbsp)
  • 1 –2 tbsp milk
  • caster sugar/superfine to dredge

Equipment

  • 8 cm (3 inch) round fluted pastry cutter


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Cream the butter and sugar until light and fluffy. Beat in the egg yolk and then add the vanilla extract.

  • Sift together the flour, salt, and spices and fold into the mixture.
  • Then add the raisins, currants and mixed peel.

  • Add enough milk to give a fairly soft dough.

  • Knead the dough lightly on a floured surface and roll out to 5 mm (¼ inch) thickness. Cut into rounds using the pastry cutter. Reroll the pastry to cut more biscuits. There should be 16.
  • Place on a baking tray and bake for 8 minutes.

  • Remove the biscuits from the oven. Lightly whisk the egg white and sparingly brush over the biscuits, then sprinkle with sugar. Return to the oven for a further 7 minutes, until golden.

  • Transfer to a wire rack to cool completely before storing in an airtight container.
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Updated March 24, 2017

Cherry Madeira Cake

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Cherry Madeira Cake

This is a true classic cherry madeira cake and a slice is perfect with tea or coffee any time of day. The buttery, light texture has a hint of orange flavour and pieces of cherry are generously spread throughout.

Cherry Madeira Cake

8 servings
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 30 minutes

  • Ingredients
  • 170 g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 orange
  • 140 g (5 oz) self-raising flour/self-rising flour (1 cup)
  • 115 g (4 oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
  • 170 g (6 oz) glacé cherries (1 cup + 1 tbsp)

Equipment

  • 15 cm (6 inch) cake tin, greased and lined


  • Method
  • Preheat the oven to 160°C/325°F (gas mark 3)

  • First, rinse the cherries under cold water and then dry them. (This prevents them from sinking when baking). Then cut them into quarters.

  • Zest the orange and squeeze the juice from one half.

  • Sift the flours together in a bowl and then set aside.

  • In a large bowl cream the butter and sugar together until light and fluffy.

  • Add the eggs, one at a time, beating well after each addition. (A little flour can be added between beating in the eggs to prevent the mixture from curdling.)

  • Beat the orange zest into the mixture.

  • Fold in the flours and then the glacé cherries.

  • Finally, add just enough orange juice to give a dropping consistency.

  • Spoon the mixture into the tin making a slight hollow in the centre with the back of the spoon.

  • Bake in the centre of the oven for 1 hour 30 minutes or until a skewer comes out clean after being inserted into the middle of the cake. Cover the cake with a sheet of baking parchment if the top starts to brown too quickly.

  • Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool completely.

Note

  • This cake can be frozen for up to 3 months, just defrost overnight before serving.

Tips

  • Butter that is at room temperature and not taken straight from the fridge will be softer and just right for creaming.

  • Always use eggs that are at room temperature. I tend to keep a bowl with half a dozen eggs in on the counter so there are always eggs at room temperature ready to use.

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Updated March 23, 2017

Baked Teriyaki Chicken

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Baked Teriyaki Chicken

Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.

Baked Teriyaki Chicken

4 servings
  • Preparation time: 25 minutes
  • Marinading time: 6 hours
  • Cooking time: 30 minutes, hob
  • Ingredients
  • 4 boneless chicken breasts, skinned
  • 120 ml (4 fl oz) soy sauce (½ cup)
  • 120 ml (4 fl oz) runny honey/liquid honey (½ cup)
  • 60 ml (2 fl oz) dry sherry (¼ cup)
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch

  • To serve
  • Rice, whole green beans/extra fine whole green beans, and tomatoes


  • Method
  • Put the chicken in a baking dish.

  • Measure the soy sauce, honey, dry sherry, ginger, and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
  • Preheat the oven to 180°C (350°F) (gas 4).

  • Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.

  • Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.

  • Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.

  • Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.
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Updated: March 21, 2017

Croque Monsieur

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Croque Monsieur

Layers of melting Gruyère cheese and smoked ham in butter coated white bread cooked until golden. Just right for a mid-day snack.

Croque Monsieur

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 slices white bread
  • 2 tsp Dijon mustard
  • 8 medium slices smoked cooked ham
  • 12 thin slices Gruyère cheese
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • Serve with cherry tomatoes or tomato chutney.


  • Method
  • Heat a large frying pan/skillet, or griddle, over a medium heat.

  • Thinly spread the mustard over four slices of bread and then place two slices of ham on top of each one.

  • Now layer 3 slices of cheese over the ham.

  • Top with the four remaining slices of bread.

  • Spread half the butter on the outside of the top slices. Flip over onto the hot pan or griddle and then butter the other sides.

  • Cook the sandwiches for 3–4 minutes on each side until golden brown, pressing them down with a spatula a few times. You may need to do this in two batches.

  • Cut off the crusts, cut each sandwich in half, and serve with the cherry tomatoes or chutney.
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Updated: October 28, 2017

Chocolate Oaties

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Chocolate Oaties

A cookie with a delicious texture using oats and a coating of chocolate to make it just that little bit special. A real favourite in our home.

Chocolate Oaties

16 cookies
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • 115 g (4 oz) self-raising flour/self-rising flour (⅔ cup + 2 tbsp)
  • 115 g (4 oz) light muscovado sugar/light brown soft sugar (½ cup + 1 tbsp)
  • 115 g (4 oz) porridge oats/rolled oats (1¾ cups)
  • ½ tsp bicarbonate soda/baking soda
  • 1 tbsp golden syrup*
  • 115 g (4 oz) plain/semi-sweet chocolate (16 pieces)

Note

  • *Liquid honey can be used to replace the golden syrup in North America.

Equipment

  • You will also need 2 baking trays lined with parchment paper


  • Method
  • Preheat the oven to 180°C (350°) (gas 4)

  • Melt the butter and syrup in a small pan. Leave to cool a little while mixing the dry ingredients.

  • Mix the flour, sugar, oats, and soda together in a large bowl.

  • Then stir in the melted butter and syrup.

  • Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets, spacing them well apart. Flatten down a little.

  • Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then carefully transfer to wire cooling racks.

  • Meanwhile, melt the chocolate by breaking it into small pieces and putting in a heatproof bowl set over a pan of just simmering water. Once it has melted into a smooth chocolate sauce, remove from the heat and leave to cool for 5 minutes.

  • The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.
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Updated: October 24, 2017

Butter Biscuits

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Butter Biscuits

Butter biscuits are very quick to make and are so buttery they just melt in the mouth.

One is never enough!

Butter Biscuits

32 biscuits
  • Preparation time: 15 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 225 g (8 oz) unsalted butter, softened (1 cup, or 2 sticks)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 1 egg yolk
  • ½ tsp vanilla essence/extract
  • 225 g (8 oz) plain flour/all-purpose flour, sifted (1½ cups + 1 tbsp)

Equipment

  • You will also need 2 baking trays lined with parchment paper


  • Method
  • Pre-heat the oven to 190°C (375°F) (gas mark 5)

  • Beat the butter until it is light golden in colour.

  • Add the sugar and beat until the mixture is smooth and creamy.

  • Beat in the egg yolk along with the vanilla essence/extract.

  • Then fold in the sifted flour until the mixture is soft and smooth.

  • Place balls of the mixture, just a bit bigger than 1.5cm (½ inch) in diameter, onto the baking sheets spaced well apart. The mixture should make 32 biscuits.
  • Gently press the balls with a fork to flatten a little.
  • Bake for 10–12 minutes until they just begin to become lightly golden round the edges. Cool on a wire rack.
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Classic Victoria Sponge Sandwich

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Classic Victoria Sponge Sandwich

The Victoria sponge was named after Queen Victoria who was partial to a slice of cake with her afternoon tea. Below you will find the basic recipe and some variations, including the classic version which is filled with raspberry jam and vanilla cream, and dusted with icing sugar.

Classic Victoria Sponge Sandwich

  • Preparation time: 22 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170 g (6 oz) self-raising flour/self rising flour (1 cup + 3 tbsp)
  • 1 tsp baking powder
  • 170 g (6 oz) unsalted butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster sugar/superfine sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)
  • 1 tsp vanilla essence/extract
  • For filling and decorating
  • 85 g (3 oz) unsalted butter, softened (⅜ cup, or ¾ stick)
  • 170 g (6 oz) icing sugar/confectioner’s sugar, sifted (1½ cups)
  • ½ tsp vanilla essence
  • 1 tbsp hot water
  • 4 tbsp raspberry jam
  • icing/powdered sugar, for dusting

Equipment

  • You will also need 2 x 18 cm (7 inch) sandwich tins, base-lined and greased


  • Method
  • For cake
  • Preheat the oven to 170C° (325°F) (gas mark 3)
  • First, sift the flour and baking powder into a large bowl to introduce as much air as possible. Put to one side.
  • Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.

  • Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)

  • Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.

  • Divide the mixture evenly between the two pans and level the tops.
  • Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. The sponge should spring back when gently tapped with the tip of a finger.
  • Leave in the tins for 1–2 minutes then carefully remove, peel off the linings, and cool on wire racks.
  • Using an all-in-one method in a free standing mixer
  • The ingredients can be mixed at the same time using a free standing mixer.
  • Sift the flour and baking powder together into the mixing bowl and then add the remaining ingredients and beat for 1–2 minutes until the mixture is light and creamy.
  • For the filling and decoration
  • Beat the butter, then gradually beat in the icing sugar/confectioner’s sugar until light and creamy. (A free standing mixer does this in no time.)

  • Beat in the vanilla and hot water until smooth.

  • Once the sponge is cool, invert one of the sponges and place on a plate.
  • Spread the buttercream evenly over the sponge.
  • Now evenly cover the underside of the other sponge with jam and carefully sandwich the two sponges together.
  • Gently press a piece of kitchen paper over the top of the cake to absorb any excess moisture and, using a small sieve, thickly dust with icing sugar/powdered sugar.

Note

  • The first method of mixing the cake is the classic method and the all-in-one method is the modern version. It’s purely a matter of personal preference which you use.
  • For more tips on cake baking, click on my ‘Tips’ section.
Print Recipe

Updated: March 10, 2017

Simple Victoria Sponge Sandwich

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Simple Victoria Sponge Sandwich

Simple Victoria Sponge Sandwich

  • Preparation time: 12 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170 g (6 oz) self-raising flour /self rising flour (1 cup + 3 tbsp)
  • 1 tsp baking powder
  • 170 g (6 oz) unsalted butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)
  • For filling and decorating
  • 4 tbsp raspberry jam
  • caster/superfine sugar for dredging

Equipment

  • You will also need 2 x 18 cm (7 inch) sandwich tins, base-lined and greased


  • Method
  • For cake
  • Preheat the oven to 170C° (325°F) (gas 3)
  • First, sift the flour and baking powder into a large bowl to introduce as much air as possible. Put to one side.
  • Using a free-standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.
  • Next beat in the eggs, one at a time, along with 1 tablespoon of flour.
  • Finally, carefully fold in the rest of the flour until just combined.
  • Divide the mixture evenly between the two pans and level the tops.
  • Bake towards the top of the oven, on the same shelf, for 30–35 minutes until firm to the touch. The sponge should spring back when gently tapped with the tip of a finger.
  • Leave in the tins for 1–2 minutes then carefully remove, peel off the linings and cool on wire racks.
  • Using an all-in-one method in a free-standing mixer
  • The ingredients can be mixed at the same time using a free standing mixer.
  • Sift the flour and baking powder together into the mixing bowl and then add the remaining ingredients. Beat for 1–2 minutes until the mixture is light and creamy.
  • For filling and decorating
  • Invert one of the sponges and evenly spread with jam.
  • Top with the other sponge and gently press down.
  • Then lightly press a piece of kitchen paper over the top of the cake to absorb any excess moisture and dredge with caster/superfine sugar.

Note

  • The first method of mixing the cake is the classic method and the all-in-one method is the modern version. It’s purely a matter of personal preference which you use.
  • For more tips on cake baking, click on my ‘
    ’ section.
Print Recipe

Updated: March 10, 2017