and Victoria Sponge Cakes

and cakes for Christening
Victoria Sponge Cakes

Adapted from BBCgoodfood

 Last Sunday I went to my first ever Christening. My cousins little boy was Christened in the morning and afterwards we went back to my nanna's house for our Christmas lunch/Christening lunch. My cousin asked me to bake two cakes for him. A vanilla sponge cake and a chocolate one. Earlier in the year I baked her wedding cake, so I decided to use the same sponge recipe again and find a chocolate version. But things weren't going to plan so I change both the recipes to a Victoria sponge recipe instead.

Vanilla Sponge

For the sponge

• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

For the filling

• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract/paste
• strawberry jam
• fresh strawberries
• icing sugar , to decorate

Method

1. Heat oven to 190C/fan 170C/gas 5. Spray 2 20cm cake tins with cooking oil spray and line with non-stick baking paper. 
2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. 
4. Turn onto a cooling rack and leave to cool completely.
5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. 
6. Beat in vanilla extract/paste. 
7. Spread the jam on the top of the bottom cake layer and the bottom of the top cake layer. 
8. Spread the butter cream over the jam of the bottom cake layer and arrange the fresh cut strawberries on top and sandwich the second sponge on top. 
9. Dust with a little icing sugar before serving. 

Keep in an airtight container and eat within 2 days.

Chocolate Sponge

For the sponge

• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp + 1 tsp milk
• 1 1/2 tbsp cocoa

For the filling

• 100g butter , softened
• 140g icing sugar , sifted
• 3-4 tbsp chocolate sauce + extra
• strawberry jam
• fresh strawberries
• icing sugar , to decorate

Method

1. Heat oven to 190C/fan 170C/gas 5. Spray 2 20cm cake tins with cooking oil spray and line with non-stick baking paper. 
2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. 
4. Turn onto a cooling rack and leave to cool completely.
5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. 
6. Beat in 3-4 tbsp of chocolate sauce (to taste). 
7. Spread the jam on the top of the bottom cake layer and the extra chocolate sauce on the bottom of the top cake layer. 
8. Spread the butter cream over the jam of the bottom cake layer and arrange the fresh cut strawberries on top and sandwich the second sponge on top. 
9. Dust with a little icing sugar before serving. 

Keep in an airtight container and eat within 2 days.

I cut out the enitials of his name and dusted the icing sugar around them.

Both cakes turned out great and the butter cream was not over powering or too sweet. I am definitely becoming a fan of vanilla paste over vanilla extract and that's what I used in this recipe. I love seeing the little seeds in the mixture. For the chocolate sauce I went to the ice cream topping section of the super market. I added the chocolate sauce to the cream bit by bit and tasted it as I went. Depending on how strong your sauce is and how chocolaty you want the cream add more if desired. My cousin wanted fresh strawberries not jam in the center so I altered the recipes to suit. I used a little jam to give an extra flavour kick.

Until next time.

Love, love Elle.