With our next picnic in sight, we’re ticking off our checklist: Location? Check. Picnic blanket? Check. Vintage wine? Check. Cake?… How could we forget cake?
Luckily, we’ve got a great recipe for a traditionally British Victoria Sponge Cake. Its light, sweet and incredibly moreish. This is sure to be the star of any picnic, party, or even just afternoon tea!
Ingredients (all bought from Waitrose):
For the cake:
225g butter (room temperature), plus more for greasing, £1.40 >
225g white caster sugar, £1.10 >
1 tsp vanilla extract, £1.65 >
4 large free range eggs, £1.45 >
225g self-raising flour, sifted, 55p >
1 tsp baking powder, 93p >
1 tbsp of milk, 89p >
• Line 2 round 20cm sandwich tins and heat the oven to 180°C / gas 4.
• In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the vanilla extract and mix this in.
• Beat the eggs and add to the butter, sugar and vanilla mixture. Fold in the flour and baking powder until just combined. It’s important here not to overmix as you want to keep as much air as possible in the mixture.
• Mix in the milk and divide the mixture evenly between the 2 tins.
• Bake for 22 minutes, or until it is golden and a skewer comes out clean when inserted into the centre of the cakes.
• Leave to cool for 5 minutes before turning onto a wire rack. Leave to cool completely.
• Once cooled, pour the cream into a large bowl, add the vanilla extract and whisk until just thick enough to leave soft peaks.
• Gently fold in the icing sugar and spread over one of the cakes. Be careful not to spread too close to the edges as the weight of the other cake will make it spill out.
• On the bottom of the other cake, spread the jam to the edges and place, the right way up, on top of the cake with cream on, so that both the cream and jam are sandwiched between the 2 cakes.
• Dust the top of the cake with icing sugar, and it’s ready to slice up and eat!
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