Weekends aren’t proper weekends until they involve cake. I baked
this little beauty up on Saturday morning and by Sunday it was almost gone,I may or may not have had a slice for breakfast.
So the job hunt is continuing, but that’s about all there is to report, its continuing. It has been extremely difficult trying to find something I absolutely love and to get paid for it. Maybe one day I will just pack up and start my own bakery. That would be the dream. Anyway, before I start thinking about how I can afford cookery school, let me tell you more about this cake.
A basic sponge is the first recipe my Grandma taught me how to bake, the most simple of recipes 100g sugar, butter and flour and 2 eggs – what can go wrong? In the good old days we baked this recipe into buns (yes, that’s cupcakes for all of you non-Yorkshire folk) and drizzled with icing.
My baking skills have progressed somewhat since then but the simplicity and versatility of that recipe will never leave me. It makes great butterfly buns, and as seen below, when the quantities are increased it makes a fantastic Victoria sponge. Increase it again and you could have yourself a three or even four-tiered creation. If that were the case I would suggest a buttercream filling rather than whipped cream to support the weight of the extra tiers.
(my breakfast slice)
For a wonderfully moist, light Victoria sponge here’s what you’ll need: