Wednesday, 4 December 2013

FOUR

Yesterday should have been four, four tree skirts, so today will be three, okay keep up, its December we must be on our toes!
Three little panels with embellishments using Riley Bale, A Merry Little Christmas fabrics.  All fabrics can be found in my shop, however Ive had to remove the white dot as there is very little left.

Having watched the Mary Berry story on TV last night, I thought that I would find the recipe for her Victoria Sponge for you

HERE is the link to a video on the BBC website


INGREDIENTS
FOR THE SPONGE
  • 225g soft butter
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 large eggs

FOR THE FILLING AND TOPPING
  • About 4 tbsp raspberry or strawberry jam
  • A little caster sugar
WHAT YOU DO
Mary Berry's simple Victoria sponge is perfect for serving with friends at teatime.

INSTRUCTIONS
Makes 6-8 slices
  1. Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.
  2. Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
  3. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
  4. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
  5. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
  6. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
  7. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.
This recipe is taken from: Baking Bible (BBC Books)

Yummy!

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Thank you for your comment, regards Shelagh

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