I can’t believe another series of the GBBO is over already and what a fitting way to end it with a family favourite recipe – Victoria Sponge. Watching the final with my two daughters was our weekly bonding treat and although we are a little sad it’s over it’s been so lovely to bake along with GBBO as both my daughters really embraced it too by helping me in the kitchen. There’s something very special about baking together with your children and I feel it is one of the best ways to bond as it gives them a chance to work to their strengths and learn so many useful skills. This weeks bake was almost exclusively made by Lara our 10 year old and I think she has done a remarkable job as it was so tasty and looked gorgeous too.
We used the Nutri Ninja compact Kitchen System which I used on the Chocolate Nutella Bread for bread week and I am still really amazed at the capabilities this nifty machine has – even for baking. I’m so used to using a free standing mixer (or hand held whisk) for most of my baking that using a kitchen system such as the Nutri Ninja seemed so wrong! But using the dough setting which is a low speed was ideal for this bake as it didn’t over mix and it was really easy for both Lara and myself to follow. One feature which is so helpful when using the system is that there are very strong suction cups on the base, which come in so handy for stabilising the unit when using. This was so useful when making the Victoria Sponge while Lara was measuring and adding ingredients to the Nutri Ninja as I knew it wouldn’t move at all. Making the sponge mixture with the dough setting did make it very light and fluffy and the end result was excellent.
We had been making smoothies and soups this week with the Nutri Ninja and I have been really impressed at how user friendly this machine is, not only for me but for the whole family including the kids. Using the machine to make one of our family favourite cakes was so easy and really effective, the cake was light and having the low speed setting (for dough) helped any over mixing.
Being only 10 certainly didn’t stop Lara from mastering each step and I am so impressed with how the cake turned out, we had such fun working together to make the Victoria Sponge and what a lovely way to spend the afternoon over half term. As her big sister has been feeling under the weather the cake was a delicious treat to cheer her up and it reminded us all how much we love this recipe! We changed the raspberry jam to strawberry jam as it’s a favourite of my girls which made a change to the original but was just as tasty. I think you will agree that it looks fantastic and we were all very proud of Lara for baking such a tasty cake, she is definitely our star baker this week!
- 230g plain flour
- 4.5 teaspoons baking powder
- 230g caster sugar
- 230g unsalted butter, softened
- 3 large eggs
For The Filling
- 180ml double cream or whipping cream
- 3 tablespoons icing sugar
- 2 teaspoons vanilla extract
- 120g strawberry jam
- Line two 20cm cake tins and grease the sides to prevent sticking. Pre heat your oven to 180C/Gas mark 4.
- Add the flour, baking powder, sugar, butter and eggs to the mixer and combine on a low setting until the mixture has come together.
- Once the batter is mixed divide equally into the two cake tins and bake for 30 minutes until golden brown. Remove from the oven and allow the cakes to cool for 5-10 minutes in the tin before transferring to a cake rack to cool completely.
- Once the cakes are cool whip the cream with the vanilla and icing sugar until stiff and add to a piping bag. Heat the jam gently until it’s a spreadable consistency and brush onto the bottom layer evenly.
- Pipe the cream on top of the jam in an even pattern and add the second layer.
- Dust with icing sugar and serve.
I am linking up with Mummy Mishaps and the #GBBOBloggers2016 – the last this year to bake along with the GBBO – perfect if you are looking for baking inspiration.
Thank you for reading, I hope you have enjoyed reading my post about my recipe for Victoria Sponge. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.