Friday, 14 November 2014

The Weekend Treat

The Weekend Treat

Today's cake couldn't have come at a better time. I thought I had lost my phone earlier today and had a huge meltdown over it but luckily a little girl had carefully placed it upstairs when she had gone on a sneaky little climb!!
I was always going to be making a cake today but after my panic I was especially pleased to be having a sweet treat.

This is a really basic sponge cake with a fresh cream and fresh blueberry filling. Really simple but looks effective and tastes nice and fresh. Just a simple twist on a Victoria Sponge.

Make your sponge cakes first.
200g Caster Sugar
200g Self Raising Flour
200g Butter
4 eggs, beaten
2tbsp of Milk

Put your oven on to 180 degrees C before you start the process.
All you have to make sure you do is beat the eggs a bit before pouring them in to all the other ingredients. Then mix them all together and separate in to 2 tins. I have used 8 inch round tins.
They should take about 20 minutes to cook depending on your oven. They should be golden and spring back when pressed on.

Once they have cooled, whisk your double cream. Then spread that on top of one of your cakes. Then cover the cream with blueberries and place the second cake on top. Dust with icing sugar and serve.

This cake needs to be consumed in a couple of days because of the fresh cream. If you are worried that you won't be able to the share it out, take some to a friend or give a slice to your neighbour.

Post by Emily


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