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O.k.. so I might have gone a bit crazy with the cream, and quite possibly plonked on a few too many berries, but heck, spring is here, and I’m in a celebratory mood: Easter Sunday, a Royal wedding next week, and 3 day weekends abound. Whoo hoo, whoop whoop, whatever you say, I feel like I’m on a holiday when I have a slice of Victoria Sponge. My Mother in Law Norma refers to it as “Vicky Sponge,” a nickname which I adore, and always makes me giggle.
This cake is light and fruity, and perfect for birthday parties, baby showers, or tea time…and it doesn’t hurt that it’s cute as a button. I wish I could have perfected the look of my cake, but the minute I sandwiched it together today, my son Jake started groaning over and over again, “Oh, Mommy makes the best cake! Oh, Mommy, my body needs cake! I need to have some cake!” Needless to say, I took a few snaps and we all dug in.
8 oz butter at room temperature
8 oz unbleached caster sugar
4 medium free range eggs
2 tsp pure vanilla extract (no alcohol brand)
8 oz unbleached self raising flour
a few drops of milk to make the batter easier for pouring
fruit sweetened raspberry jam
sliced strawberries and blueberries
1 1/2 cups whipped cream
1/4 cup powdered sugar for dusting
1. Preheat the oven to 350 F
2. Grease and line 2 x 7 inch cake tins with parchment paper
3. Cream the butter and sugar until pale and fluffy, then beat in one egg at a time, and stir in the vanilla extract.
4. Gently fold in the four, and if needed, add a few drops of milk to make it easier to pour into the baking tins.
5. Pour the batter into the two tins equally, and smooth with a spatula.
6. Bake for 20-25 minutes until golden brown. Remove from the oven and cool for 10 minutes. Remove from the tins and place onto a wire rack.
7. Sandwich the layers of cake with jam, whipped cream, fruit, and finally dust the cake with powdered sugar.
Lordy, these babies are good: Most, chewy, and gloriously fruity. They soften the hard edges of your day, and keep your lil' monsters smiling when the going gets tough. If only I had the problem of sharing my new choo choo with a friend.
Mmm mmm, we've been enjoying these babies all weekend, thanks to the fact that they're half the fat of normal ice cream. They are scrumptious, and the best part is, no one will ever know that they are dairy and processed sugar free. Hello! Pass...
My old friend Jason Sugars posted on my my Facebook wall this week, requesting Banana Cake, just like his Grandma used to make. I don't know about you, but that's a hard act to follow. Almost anything our Grandparents do for us is wrapped in a go...