Lemon and Blueberry Victoria Sponge

To me a Victoria Sponge is the most traditional cake you can bake, and is such a classic British teatime treat, especially in Spring and Summer. As the weather has finally started becoming warmer and sunnier, I thought it would be the perfect time to spend the afternoon baking one of my favourite cakes, but with a bit of a twist on the classic raspberry jam/whipped cream combination that usually makes a typical Victoria Sandwich. There are so many flavour combinations that you could try out and experiment with, but today I decided on Lemon and Blueberry for the perfect Springtime treat...

Ingredients

For the cake

 175g butter

175g Castor Sugar

3 eggs, beaten

175g self-raising flour, sifted

Zest of 1 Lemon, finely grated

4 tbsp blueberry conserve

For the Buttercream

75g unsalted butter, softened

175g icing sugar, sifted

small amount of lemon zest

1-2 tbsp lemon juice

 

Method

Preheat the oven to 180C/Gas mark 4.

Grease two sandwich cake tins and line the bases with greaseproof paper

Put the butter and castor sugar into a large bowl and cream together with a hand-held electric beater, or freestanding electric mixer, until light and fluffy.

Gradually beat in the eggs until the mixture is smooth, then, using a large metal spoon or spatula, gently fold in the flour.

Add the finely grated zest of one lemon to the mixture

Divide the mixture between the prepared tins and gently level the surface with a palette knife. Bake for about 25 mins until golden and firm to the touch

Remove from the oven and leave the cakes in the tins to cool for 5 mins, then turn out each layer on to a wire rack and leave to cool completely. 

To make the buttercream, put the butter into a bowl and beat with a wooden spoon until light and fluffy. Gradually stir in the icing sugar, lemon zest and lemon juice and beat well until light.

Spread the buttercream on the top of one cake layer, then cover with the blueberry conserve. Put the other cake layer on top and lightly press the two. Using a sieve, dust the top of the cake with icing sugar.  

 Serve and enjoy!

What is your favourite thing to bake in Summer?

Megan  

Easter Rocky Road Recipe

As it is only a week until Easter Sunday, I thought I would share one of my favourite recipes to make at this time of year, which is Easter Rocky Road. It is super quick and easy to make and tastes delicious, crammed with the best Easter treats. 

Ingredients 

500g Milk Chocolate

100g Mini Marshmallows

100g Cadbury Mini Eggs

100g Digestive Biscuits

150g Mini Creme Eggs

Method

Line a square tin with greaseproof paper.

Break the milk chocolate into chunks and place in a bowl over a saucepan of boiling water. Heat until all of the chocolate is melted. 

Put the marshmallows, broken up digestive biscuits and creme eggs into a seperare bowl and mix together. Pour this into the melted chocolate and mix well. (You have to be quick doing this step as the chocolate sets quite quickly!) 

Pour the mixture into the lined tin and push the mini eggs into the mixture, before placing in the fridge for 2-3 hours.

Once set, cut into pieces and enjoy!

What are your favourite Easter treats?

Megan