It seems all my orders seem to come last minute only a day or two until they want the cake. This birthday cake was for one of my friends daughters I basically had a day to make, fill and ice it. So there was no time to mess about.
Fortunately for me a Victoria sponge was requested.
A little smear of food colouring into a basic British butter-cream and it is basically complete.
This is another all in one recipe, as I sometimes feel that this method effects the rise of the cake this is why I have added an extra 3g of baking powder feel free to omit from your recipe.
When you look at the ingredients list you can see that I used granulated sugar instead of caster this was sheer experimentation. I feel that the price difference between the two was enough to warrant trying to substitute them to see if the difference . There wasn’t any. This cake was a light and fluffy as ever, I simply blitzed the granulated sugar in a grinder to make it finer and beat the mixture for a minute or two longer than I normally would.
I can’t lie I’m a bit rusty with buttercreaming as you can see from this photo but practice makes perfect and all that…
- 200g butter
- 200g sugar ( I used granulated you could use caster)
- 200g/ 4 eggs
- 200g self raising flour
- 3g baking powder ( optional)
- splash of milk
- 200g raspberry jam ( or whatever flavour jam you fancy!)
- 200g butter
- 350g icing sugar
- 1 teaspoon of vanilla extract
Make sure all ingredients are at room temperature and beat together until smooth. If your cake batter is a little thick add a splash of milk.
Divide into 2 cake tins and bake for 30 minutes at 180c.
Once the cake comes out let them cool. I literally turned both cakes upside down to even out the tops so I didn’t have to trim them.
Keep the bottom cake the right side up and spread the jam on top of this . I mashed the jam with the back of a spoon to make it more spreadable and used the same spoon to smooth it over the cake. Then place the top layer upside down with the flatter side towards you.