Yesterday I was on QVC again talking about the wonder that is Kitchenaid. The ‘theme’ of the show was versatility I try and theme each show but I do wonder whether this is just for my own personal amusement or if it’s any help at all. Having spent more time blogging and on social networks that I have on TV I still find the whole one sided process of TV alien. There’s rarely real time feedback from the viewer. Yesterday a lovely lady called in – it made my day! But of the thousands who watch you just don’t know what they’re all thinking. That is until you post the pictures of what you’ve made on Facebook and some kind soul tells you your ice-cream cake looks like mushrooms. Honesty can be overrated.
Anyway, here’s a very simple recipe for a Victoria sponge cake and then five ways you can dress her up or down. Think of her as your little black dress of a cake. And if you do try the cherry Bakewell ice-cream version then I assure you, the filling does not in any way taste like fungi like.
All comments gratefully received. I love reading them.
One year ago: Octonauts cupcakes and Walnut, fudge and Fleur de Sel cookies
Two years ago: Mutter paneer and Hot cross biscotti
Makes 1 large cake
- 175g castor sugar
- 175g self raising flour
- 175g stork margarine/soft butter
- 2 tbsp vanilla extract
- 2 tbsp milk
- 3 eggs at room temperature
- 1 tsp baking powder
Mix all the ingredients together using the flat beater until light and creamy – takes about 4 minutes and should look like whipped double cream when done. Pour into two greased and lined round tins and bake in a preheated oven at 180C/Gas 4 for 20 – 25 minutes until well risen and golden brown. A toothpick should come out of the centre clean when done. Cool on a wire rack and remove from the tins once you’re able to stand the heat.
Way no. 1 – Traditional buttercream filling with sweeties on top
- 200g soft salted butter
- 400g icing sugar
- 2 tbsp vanilla extract
Use the flat beater to cream the butter until soft and light – about 4 minutes. Then add the icing sugar spoon by spoon, mixing on a low speed until all incorporated, add the extract. Then beat on high for 7 minutes until the buttercream looks like mousse – flecked with air bubbles, then use to sandwich the cakes together. Place more buttercream on the top and add sweeties! I used Smarties and a plain tipped open nozzle to pipe the centre and topping. Oh and a couple of tablespoons of jam looks and tastes great too.
Way no. 2 – Cherry Bakewell ice-cream cake
- 3 tablespoons cherry conserve
- A jar of morello cherries, drained
- 3 scoops vanilla ice-cream
- 5 heaped tablespooons icing sugar
- Lemon juice
- 50g toasted almonds
Add a teaspoon of almond extract to the cake mixture if you wish. Take the morello cherries and mix through the ice-cream with the flat beater – then pop back in the freezer to re-solidify. Spread the cake with the cherry conserve then add the ice-cream carefully. Add the second layer of cake and then mix the icing sugar with a little lemon juice to a stiff paste and pour over the cake. Cover with flaked almonds and serve immediately!
Way no. 3 – Amaretto coffee after dinner cake
- 75mls Amaretto mixed into 75mls strong black coffee cooled
- 500mls double cream
- Chocolate stars and sprinkles to decorate
Brush the sponge layers with the coffee amaretto mixture and then whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with cream then top with more cream and chocolate sprinkles.
Way no. 4 – Banoffee cake
- 500mls double cream
- 397g tin of caramel (or make your own)
- 2 bananas cut into slices and bathed in lemon juice
- Chocolate shavings made by running a knife along a block of dark chocolate
Whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with the caramel, then a layer of banana slices and then a layer of cream. Repeat on the top. Add chocolate shavings and serve immediately.
Way no. 5 – Lemon drizzle curd cake
- 100mls lemon juice
- 100g castor sugar
- The zest of one lemon
- 1 jar of lemon curd
- 500mls double cream
Add lemon zest to the cake mixture if you wish. Heat the lemon juice and the sugar in a small saucepan until all the sugar has dissolved and the sugar syrup is bubbling – takes about 2 minutes. Allow to cool and then brush over one layer of the sponge. Then use lemon curd to sandwich together, add whipped double cream if you like and then add the second layer of cake. Add more lemon sugar syrup and top with double cream and a teaspoon of lemon curd watered down to a pouring consistency (like single cream) and drizzled in circles over the cream. Use a toothpick to pull the circles out like a spiders web if you wish.
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Hi – am having trouble making victoria sandwich using kitchenaid – just comes out flat and biscuity – not sure what am doing wrong as with previous multiprac just used to cream butter and sugar and then add all other ingredients (same as yours above minus the vanilla) and it was light and fluffy – what speed do you use on kitchenaid? Any help appreciated…
I would definitely go with no 4 – Banoffee cake. It has all necessary ingredients I like and what’s best of all, it is easy to make.
Thank you for new ways to bake the mighty Victoria Sponge. I consider it to be the King of cakes but friends & family are unconvinced. Thankfully the new Cherry Bakewell version showed them otherwise. Delicious.
It really is the king of cakes but I guess gilding the Lilly is acceptable sometimes. X
These all look amazing and I’m determined to make one that looks as good as yours. You are the queen of a VS! Big envy!!
Pleased you like them – sometimes more cream is a very good thing! X
What size tins do you use for your Victoria sponge? Thanks
About 20cm but can use any – just use the toothpick test. x
Thank you so much, will get baking!
Hi I saw you on QVC … You are so natural! Very enthusiastic shame the presenter kept saying your website incorrectly!!
Will be definitely jazzing up a Victoria Sponge for a cake competition that I am going to be entering! Great ideas!! Well done look forward to the next time you are on xx
Thank you Claire. I thought the recipes from a single mum thing was funny – maybe the presenter knew something I don’t! xx
Hi, I missed your show yesterday due to the hubby being at home such a poor excuse but he likes to catch up with the sport when he is off. I think you should have a regular slot on QVC as you explain everything to a T, keep up the good work Holly and by the way your icecream cake looked lovely. Best wishes
Hi Holly! I was gutted as I had to miss the QVC hour yesterday given that here in Switzerland we are an hour ahead so it was school run time!! I did consider watching on my iPhone whilst driving but the Polizei over here can be , quite rightly, rather cross about that sort of thing!!
I love watching your shows as I learn loads of tips and tricks – 7 minutes for buttercream from now! Lets not get into the Swiss icing sugar though. I don’t think you would like it – it’s a bit gritty.
Thank you so much for posting the lovely recipes. I have two cake mad sweet mad boys who I was telling about the Smartie cake yesterday evening. I had a go today, before the recipe came online. Unfortunately, even though I left the butter out all night it was still a little cold. When you see small chunks of butter through your cake mix you know it ain’t gonna be pretty!! Still, covered in smarties and butter cream (gritty or not!) the two small boys won’t really care!!
Must go now but please will you try and get a regular slot on QVC ! Debs
Must go now
Oh we have all done that with the butter! I am so impatient I have been known to try and make buttercream from cold butter. And you’re so right, kids love another sweet and with smarties on top that you’re always onto a winner with a homemade treat. I would love a regular slot on QVC – you’ll have to ask them though. I am too shy!! xxx
Well, the children declared it the best cake ever! Hey ho, smarties rule eh?!
I already asked QVC once, but I am going to ask again as maybe they won’t realise it’s me again. And I bet I am not alone in any case!!
Yes! Smarties rule! I love the fact that kids are so into what goes on top of a cake whereas us grown ups are all obsessed with cake texture. xxx
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