Victoria sponge
SERVES 8
225g (8oz) unsalted butter
225g (8oz) caster sugar
225g (8oz) self-raising flour
4 free-range eggs
1 tbsp baking powder
1 tsp vanilla extract
4 tbsp raspberry jam
4 tbsp whipped cream
1 handful fresh raspberries
2 tbsp icing sugar (to dust)
1 handful mixed berries (optional)
1 Preheat the oven to 180°C/Gas Mark
4, then grease the cake tins with but ter
and line the base with a circular piece of
greaseproof paper.
2 Add the butter and caster sugar to a
large mixing bowl, then beat together
until smooth with a wooden spoon.
3 Add 1 egg, then 1 tbsp flour, and mix
well. Repeat until all the eggs have
been used.
4 Sift in the remaining flour, add the
baking powder, then fold gently until it’s
incorporated thoroughly, and you can
see pockets of air. Add the vanilla
extract and mix again, being careful to
not overmix and taking the air back out
from the mixture.
5 Spoon into the cake tins and bake in
the oven for 25 minutes.
6 Remove from the oven and allow to
cool on a wire rack before spreading the
top side of one cake with the raspberry
jam, smoothing with a palette knife.
Spoon on the cream, then smooth again
before topping with the raspberries.Old-fashioned
chocolate cake
SERVES 10
For the cake
2 tbsp salted butter
250g (9oz) flour, plus 2 tsp for dusting
400g (14oz) granulated sugar
100g (3½oz) unsweetened cocoa
powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt
2 large free-range eggs
225ml (8fl oz) buttermilk
125ml (4fl oz) vegetable oil
2 tsp vanilla extract
240ml (8½fl oz) hot water
For the chocolate frosting
150g (5½oz) milk chocolate chips
285g (10oz) full-fat Greek yoghurt
1 Preheat the oven to 180°C/Gas Mark
- Grease the inside of two 23cm (9in)
cake tins with the butter. Sprinkle 1 tsp
flour into each tin and shake until the tin
is completely coated with flour. Discard
any excess flour.
2 In a mixing bowl, combine the sugar,
flour, cocoa, baking powder, baking
soda and salt. Add the eggs, buttermilk,
oil and vanilla. Beat for 2 minutes, until
smooth. Add the hot water. Using a
wooden spoon, stir until just incorporated,
about 5 times.
3 W ith a rubber spatula, divide the bat ter
evenly into the prepared tins. Transfer to
the oven and bake for 30-35 minutes
(rotating the tins halfway through), until a
toothpick inserted into the centre comes
out clean. Remove the tins from the oven.
Let the cakes cool in the tins for 10 minutes.
Gently run a butter knife around the outer
edge of each cake. One at a time, carefully
invert each layer onto a cooling rack and let
cool completely, about 1 hour.
4 Meanwhile, make the frosting. Put the
chocolate chips into a microwave-safe
bowl. Heat in the microwave for
30 seconds. Pause for a few seconds,
then heat for another 30 seconds. Stir
well with a spatula. If needed, heat for an
additional 15 seconds, until completely
melted. Set aside to cool slightly, about
5 minutes. Mix in the yoghurt until the
frosting is smooth and evenly coloured.
5 Transfer one of the cooled cakes to a
cake stand or platter. Using a knife, cover
the top with frosting, then carefully place
the remaining cake on top. Use the
remaining frosting to cover the top and
sides of the cake.7 Place the other cake flat-side down
onto the raspberries, before topping with
icing sugar and fresh mixed berries.By ProCook (www.procook.co.uk)T his r ecipe is t aken
from Super Simple
Baking for Kids,
published by
Rockridge Press.
Copyright © 2019 by
Charity Matthews.
All rights reserved.By ProCook (www.procook.co.uk)WWW.FOODHEAVENMAG.COM JUNE baking heaven 19
PART Y CAKES