I hope you're all having a lovely Spring. For some reason spring is such a happy time of year - perfect for baking indulgent treats!
This Victoria Sponge recipe is simple and easy but looks impressive and difficult because of the rose design icing... which is actually really easy to do.
Onto the recipe:
- 225g Margarine/Butter
- 225g Caster Sugar
- 225g Self-raising Flour
- Splash of Milk
- 4 eggs
- 2 x 20cm/8in victoria sponge circular tins
- Jam (flavour is up to you!)
- 280g Icing sugar
- 120g butter
- Pink food colouring (gel preferably - it stops the icing becoming too runny when adding colouring)
- Pink Edible glitter (Optional)
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease the two tins - with butter and parchment paper
3. In a large bowl cream the butter and sugar together
4. Gradually beat in the four eggs - a little at a time
5. Sift the flour into the mixture and fold in - careful not to over fold it as will remove too much air
6. Once combined pour evenly into the two tins
7. Bake for 25 minutes or until golden brown and mixture comes off clear on a skewer
8. Whilst cooling complete the icing
9. Beat the icing sugar and butter until it is smooth and pale
10. Once cool - spread the jam on one side and a thin layer of the butter cream icing on
the other and place together
11. Add a few drops of red food colouring into the butter cream icing until it turns a light pink/peachy colour
12. Place into a piping bag with a star nozzle and pipe over the top in circular motions until you for a flower (I found a good video explaining how to do this here - complete several flowers over the top of the cake until it is covered. And sprinkle with some pink edible glitter.
There you have it - An easy but impressive Victoria Sponge
cake with a rose design butter cream. To make this cake
perfect for Easter (If you do not celebrate it then feel free to
leave this step out) I placed miniature chicks over the cake
which would be great for an Easter meal or a Spring garden
party. Enjoy xx