5 ways with the humble Victoria sponge

Yesterday I was on QVC again talking about the wonder that is Kitchenaid. The ‘theme’ of the show was versatility  I try and theme each show but I do wonder whether this is just for my own personal amusement or if it’s any help at all. Having spent more time blogging and on social networks that I have on TV I still find the whole one sided process of TV alien. There’s rarely real time feedback from the viewer. Yesterday a lovely lady called in – it made my day! But of the thousands who watch you just don’t know what they’re all thinking. That is until you post the pictures of what you’ve made on Facebook and some kind soul tells you your ice-cream cake looks like mushrooms. Honesty can be overrated.

Anyway, here’s a very simple recipe for a Victoria sponge cake and then five ways you can dress her up or down. Think of her as your little black dress of a cake. And if you do try the cherry Bakewell ice-cream version then I assure you, the filling does not in any way taste like fungi like.

All comments gratefully received. I love reading them.

One year ago: Octonauts cupcakes  and Walnut, fudge and Fleur de Sel cookies

Two years ago: Mutter paneer and Hot cross biscotti

Victoria sponge

Makes 1 large cake

Ingredients:

• 175g castor sugar
• 175g self raising flour
• 175g stork margarine/soft butter
• 2 tbsp vanilla extract
• 2 tbsp milk
• 3 eggs at room temperature
• 1 tsp baking powder

Mix all the ingredients together using the flat beater until light and creamy – takes about 4 minutes and should look like whipped double cream when done. Pour into two greased and lined round tins and bake in a preheated oven at 180C/Gas 4 for 20 – 25 minutes until well risen and golden brown. A toothpick should come out of the centre clean when done. Cool on a wire rack and remove from the tins once you’re able to stand the heat.

Way no. 1 – Traditional buttercream filling with sweeties on top

•  200g soft salted butter
• 400g icing sugar
• 2 tbsp vanilla extract

Use the flat beater to cream the butter until soft and light – about 4 minutes. Then add the icing sugar spoon by spoon, mixing on a low speed until all incorporated, add the extract. Then beat on high for 7 minutes until the buttercream looks like mousse – flecked with air bubbles, then use to sandwich the cakes together. Place more buttercream on the top and add sweeties! I used Smarties and a plain tipped open nozzle to pipe the centre and topping. Oh and a couple of tablespoons of jam looks and tastes great too.

Way no. 2 – Cherry Bakewell ice-cream cake

• 3 tablespoons cherry conserve
• A jar of morello cherries, drained
• 3 scoops vanilla ice-cream
• 5 heaped tablespooons icing sugar
• Lemon juice
• 50g toasted almonds

Add a teaspoon of almond extract to the cake mixture if you wish. Take the morello cherries and mix through the ice-cream with the flat beater – then pop back in the freezer to re-solidify. Spread the cake with the cherry conserve then add the ice-cream carefully. Add the second layer of cake and then mix the icing sugar with a little lemon juice to a stiff paste and pour over the cake. Cover with flaked almonds and serve immediately!

Way no. 3 – Amaretto coffee after dinner cake

•  75mls Amaretto mixed into 75mls strong black coffee cooled
• 500mls double cream
• Chocolate stars and sprinkles to decorate

Brush the sponge layers with the coffee amaretto mixture and then whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with cream then top with more cream and chocolate sprinkles.

Way no. 4 – Banoffee cake

• 500mls double cream
• 397g tin of caramel (or make your own)
• 2 bananas cut into slices and bathed in lemon juice
• Chocolate shavings made by running a knife along a block of dark chocolate

Whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with the caramel, then a layer of banana slices and then a layer of cream. Repeat on the top. Add chocolate shavings and serve immediately.

 Way no. 5 – Lemon drizzle curd cake

•  100mls lemon juice
• 100g castor sugar
• The zest of one lemon
• 1 jar of lemon curd
• 500mls double cream

Add lemon zest to the cake mixture if you wish. Heat the lemon juice and the sugar in a small saucepan until all the sugar has dissolved and the sugar syrup is bubbling – takes about 2 minutes. Allow to cool and then brush over one layer of the sponge. Then use lemon curd to sandwich together, add whipped double cream if you like and then add the second layer of cake. Add more lemon sugar syrup and top with double cream and a teaspoon of lemon curd watered down to a pouring consistency (like single cream) and drizzled in circles over the cream. Use a toothpick to pull the circles out like a spiders web if you wish.

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