Victoria Sponge
Ingredients:
225g self-raising flour
225g butter
225g caster sugar
4 medium eggs
2 tsp vanilla extract
milk (no specific amount)
Method:
225g self-raising flour
225g butter
225g caster sugar
4 medium eggs
2 tsp vanilla extract
milk (no specific amount)
Method:
- Preheat the oven to 180c.
- Grease and line 2 7-inch cake tins.
- Cream the butter and sugar until fluffy and paler.
- Beat in the eggs ones at a time, and stir in the vanilla extract.
- Fold in the flour, use milk if it gets too thick.
- Add milk if you need to, until it's a smooth, dropping texture.
- Put into the tins, and flatten with a spatula.
- Bake for 20-25 minutes.
- Sandwich the cakes with jam, marshmallow fluff, or whatever else you fancy.
- Enjoy!
Swiss Roll
Ingredients:
3 eggs
75g caster sugar (plus some extra for rolling)
75g self-raising flour
Jam/Nutella/Buttercream
Method:
3 eggs
75g caster sugar (plus some extra for rolling)
75g self-raising flour
Jam/Nutella/Buttercream
Method:
- Preheat the oven to 180c.
- Whisk the eggs and sugar with a hand-held electric whisk until really really fluffy. It should double in size if done properly!
- Seive the flour in, and fold in very gently.
- Pour into a papered tin, and cook for 12 minutes.
- Take out of the tin very quickly, and put on a sugared surface.
- If using jam, cut off the long edges, then spread it, and then roll.
- If you're using buttercream, cream, or nutella, put a bit of paper in the middle, and roll around that. Leave it to cool.
- Then unroll, and spread the filling, then re-roll. Cut the edges off with a sharp knife.
- Ta-da!
Scones
Ingredients:
200g self-raising flour
30g butter
35g caster sugar
125mls milk (any kind)
*Whipped cream
*Jam ('*' means optional)
Method:
200g self-raising flour
30g butter
35g caster sugar
125mls milk (any kind)
*Whipped cream
*Jam ('*' means optional)
Method:
- Sieve the flour into a large bowl.
- Add the butter, and rub in with your fingers. Lift up constantly to get the air in. Do this until it's like breadcrumbs.
- Stir the sugar in with your fingers.
- Add the milk bit by bit, stirring with a palette knife until it's a dough. Try not to let it get sticky.
- Put onto a floured surface, and knead gently!
- Roll/squish out to about an inch thick. Don't use a rolling pin!
- Cut out with a cookie cutter, and brush with milk.
- Bake for 10-12 minutes at 180c.
- Cool on a rack.
- If you fancy it- chop them in half, and put whipped cream and jam in the middle. Delicious!
Syrupy Ginger Cake
Ingredients:
1 egg
90g Butter
120g Soft brown sugar
240g plain flour
2tsps baking powder
1/2 tsp soda bic
3tsps ground ginger
6tbsps golden syrup
100mls milk
An 8-inch round cake tin, greased and lined.
Method:
1 egg
90g Butter
120g Soft brown sugar
240g plain flour
2tsps baking powder
1/2 tsp soda bic
3tsps ground ginger
6tbsps golden syrup
100mls milk
An 8-inch round cake tin, greased and lined.
Method:
- Preheat the oven to 180c (356f).
- Sift the flour, ginger, soda bic and baking powder into a large bowl.
- Soften the butter and syrup in a pan, then add the sugar for melting. Stir constantly, or it sticks horribly!
- Once it's melted, add it to the flour. Stir it in with a metal spoon.
- Add the egg, and keep using the metal spoon to stir it all in. Do not stir once the ingredients are combined.
- Add the milk gradually to thin it out. You won't necessarily need all of it.
- Be quick now, and pour it into your tin.
- Put in the oven on the middle shelf and bake for 45 minutes, possibly longer.
- Take it out of the tin, after testing and let it cool.
- Drizzle with syrup when serving and enjoy!