Thursday, 24 July 2014

Square Victoria Sponge

For this Victoria sponge I decided not to do the classic round Victoria sponge but mix it up a bit and make it in a square tin. 
It was very simple and easy to make. 
The only thing that I would say about this though is definitely have 2 tins whether you are making a square or circle cake. I only bought one to start off with and thought I can just cook one half first and then put it onto a cooling rack then use the same tin for the second half of the cake. It did eventually work out but I feel the cake could of done with cooling down for about 20 minutes in the tin before putting it onto a cooling rack to finish cooling. 
When making this cake I made the mixture all together for both halves then just put half in the tin first. 


10oz Butter (room temperature)
10oz Granulated Sugar
10oz Self raising Flour 
4 Eggs
2 tsp Baking powder 

For the Filling

Strawberry Jam
Vanilla icing 


Start off by turning your oven to 180 degrees.
Begin adding the butter and sugar into a bowl and whisking until it is a creamy consistency. Then add the flour,eggs and baking powder and continue to whisk.
Line a tin with greaseproof paper and add half the mixture to it, smooth it out so it has been spread evenly.
Place into the oven for 25 minutes. When the time is up take the cake out to check it has cooked all the way through. 
Once it is cooked then take it out and put it onto a cooling rack. Then add the rest of the ingredients to the tin (if you have only used one tin), cook for another 25 minutes.
Let both parts of the cake cool completely (I left mine for about 1 1/2 hours). 
Now it is time for the filling. Take a desert spoon and spoon about 3 spoonfuls of jam onto one half of the cake and spread evenly. On the other half of the cake do the same with the icing, then gently place the jammed half of the cake onto the iced part. Your cake is now complete.

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