Firstly, many apologies to those who have started their new year diets.
I have been wanting to start a baking series like this for a while; but life's been getting busier. Baking is a big part of me; I'm the families baker, which is strange because I can't cook. Bake = YES!. Cook = NO! I don't know how that works.
This is technically a brand new baking book for me. I bought it well before Christmas but I've never used it yet. It contains recipes from countries all over the world (as the front cover says), such as Africa and India.
I thought that I'd have a 'warm up' to get back into baking. I decided to start with a classic British cake: the Victoria Sponge Cake. Nothing to fancy in terms of flavours.
What I needed for this recipe:
175g self-raising flour
1tsp baking powder
175g butter, softened plus extra for greasing
175g golden caster sugar
icing sugar for dusting
300g double cream, for whipping
3tbsp of either; raspberry or strawberry jam
The oven needs to be preheated to 180 degrees celsius.
Step two Grease and line your chosen cake pan. I chose to use a single pan and slice through the middle of the cake, instead of using two seperate pans for the different layers.
Fist together the self-raising flour and the baking powder into yor chosen mixng bowl. Mix to make sure that the ingredients are well incorperated.
Add the butter, sugar and eggs to the mixing bowl
Whisk together until smooth. Spoon the mixture into the cake pan and smooth out the top until it's even.
Bake in the oven for between 25 to 30 minutes, or until it is fully risen, golden, and the top springs back when pressed.
Leave to cool in the tin for around 5 minutes, before turning it out of the tin. Peel off the baking paper and leave to cool on a wire rack.
Whisk the double cream until it is of a stiff consistancy, when you take the whisk out the cream should make a peak. Lavyer Cream and strawberry jam into the cake.
Dust with icing sugar and then you're DONE!! If you wanted to make it a bit more special then you could slice strawberries and insert them between the cream and the jam.