I made this cake in thanks for a kind deed.
Our all-round fabulous maintenance man at work Malcolm (he can fix or construct anything) and I were chatting about scrapyards one day. I know, how does this connect to cakes? I'm getting to that part.
We were talking about scrapyards because he's planning a wedding and buying lots of vintage plates for their garden party and I was interested in the food props that scrapyards can offer up.
So we got around to talking about props and I asked Malcolm if he knew were I could go to get some boards made and he kindly offered to make me some.
They've made such a difference to my photos, it's funny how a background can change the style of a photo completely.
In thanks I made Malcolm a Lime Scented Victoria Sponge Cake with Lime Curd. It was a bit of a late thank you but he enjoyed it and appreciated the thought.
The lime curd was homemade. I made it in my new Froothie Optimum 9400 blender and it only took minutes to make. None of the usual 30 minutes of arm-aching beating.
It was frothy and sweet, but lovely and tart too. The perfect filling for a Victoria sponge cake. Malcolm decided to share it in the staff room as his bride to be is watching her figure for the wedding. Yes, I should have considered that. I'll have to make another for him to take home after the wedding.
If you're vegan I also have a recipe for a vegan victoria sponge cake that came out a treat. A little moist, but full of delicious vanilla flavour.
Lime Scented Victoria Sponge Cake
A light and fluffy Victoria sponge cake scented with lime. A traditional and foolproof recipe I use a lot.
- 225g soft butter butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising four sieved
- a little milk to loosen the cake batter (if required)
1. Preheat the oven to 180c/160c fan/350F/gas 4.2. Rub a little softened butter around two x 18cm/7in sandwich tins. Then place a circle of greaseproof paper on the base of each tin. I've started buying pre-cut circles of greaseproof paper.3. Cream the softened butter and sugar together until pale and fluffy. You can use a electric hand blender, a stand mixer or develop your muscles and beat by hand.4. Whisk the eggs and beat in a little at a time. If it look like it is separating add a little flour.5. Start gradually adding the flour a heaped spoonful at a time and folding in with a cutting motion, using a metal spoon, so you don't loose all the air you have added.6. Divide your mixture between the two sandwich tins. Smooth the top and pop both tins in the oven. Bake for 20 -25 minutes until the cakes are golden and a skewer comes out clean. 7. Once they have cooled a little, remove from the tins and leave to cool on a wire rack. Fill with your favourite filling. I like whipped cream and curd.8. Enjoy!
Yield: Makes a 2 layer sponge cake
Victoria Sponge Fillings:
Whipped cream and
For a vegan version:
- Vegan Victoria Sponge Cake
- Vegan Cream Cheese Frosting
- Coconut Whipped Cream
- Mango and Orange Peel Jam
- Summer Fruit Jam
I'm entering my recipe into 3 food blogging challenges:
- Bake Fest by Cooks Joy
- Family Foodies by Eat You Veg and Bangers and Mash.
- Let's Cook for Fathers Day by Simply Food