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Saturday 17 May 2025 09:10:53 GMT

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Baking therapy 🍰 A little rustic, a lotta love 🍓✨ Victoria sponge made from scratch, and a slight buttercream flop…let’s ignore that😮‍💨 here’s the full recipe👇🏽 For the sponge cakes: 200g unsalted butter, softened 200g caster sugar 4 medium eggs 200g self-raising flour 1 tsp vanilla extract 1–2 tbsp milk (only if needed to loosen) Instructions: Grease and line the bottoms of your tins (I used 5 inch tins). Preheat oven to 180°C Beat butter and sugar together for 3–5 mins until pale and fluffy. Add eggs beating well between each. Sift the self-raising flour and gently fold it in with a spatula or on low speed. Add vanilla and a splash of milk only if needed the batter should be thick but just drop off a spoon. Divide evenly between tins Level the tops and tap the tins lightly on the counter to remove big air bubbles. Bake for 30-35 minutes, or until golden and a skewer comes out clean. Cool in tins for 10 mins, then turn out onto a wire rack and let them cool completely before assembling. For the cream filling: 200ml double cream (cold) 100g unsalted butter (room temp but not too soft) 150g-170g icing sugar, sifted 1 tsp vanilla Whip the butter and icing sugar together until pale and fluffy (5-8 min) Separately whip the cream in a cold bowl to firm peaks, stop before it turns grainy. It should look thick and hold peaks when you lift the whisk. Fold in the whipped cream gently but fully into the butter mixture. If it looks too soft, chill it for 15–30 mins, then rewhip for 10 seconds. Chill to Set: Once assembled with the sponge, pop the whole cake in the fridge for 30–60 mins before slicing. #baking #bakingtherapy #cake #cakedcorating

Baking therapy 🍰 A little rustic, a lotta love 🍓✨ Victoria sponge made from scratch, and a slight buttercream flop…let’s ignore that😮‍💨 here’s the full recipe👇🏽 For the sponge cakes: 200g unsalted butter, softened 200g caster sugar 4 medium eggs 200g self-raising flour 1 tsp vanilla extract 1–2 tbsp milk (only if needed to loosen) Instructions: Grease and line the bottoms of your tins (I used 5 inch tins). Preheat oven to 180°C Beat butter and sugar together for 3–5 mins until pale and fluffy. Add eggs beating well between each. Sift the self-raising flour and gently fold it in with a spatula or on low speed. Add vanilla and a splash of milk only if needed the batter should be thick but just drop off a spoon. Divide evenly between tins Level the tops and tap the tins lightly on the counter to remove big air bubbles. Bake for 30-35 minutes, or until golden and a skewer comes out clean. Cool in tins for 10 mins, then turn out onto a wire rack and let them cool completely before assembling. For the cream filling: 200ml double cream (cold) 100g unsalted butter (room temp but not too soft) 150g-170g icing sugar, sifted 1 tsp vanilla Whip the butter and icing sugar together until pale and fluffy (5-8 min) Separately whip the cream in a cold bowl to firm peaks, stop before it turns grainy. It should look thick and hold peaks when you lift the whisk. Fold in the whipped cream gently but fully into the butter mixture. If it looks too soft, chill it for 15–30 mins, then rewhip for 10 seconds. Chill to Set: Once assembled with the sponge, pop the whole cake in the fridge for 30–60 mins before slicing. #baking #bakingtherapy #cake #cakedcorating

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