Friends of mine are constantly sending me pictures of the delicious meals that they have been cooking. I do the same. There is a real sense of pride and achievement when you cook something which tastes and looks wonderful. Unfortunately, a lot of the time there is no one around to fully appreciate it! This blog is for people who want to share their culinary triumphs with everyone else. Email me the recipe and a photo of the finished product on izzy_curtis@hotmail.co.uk.

Tuesday, 27 September 2011

Victoria Sponge (Kate Towers)


3 eggs
7oz Caster Sugar
7oz Self-raising flour
70z butter
1 teaspoon of baking powder
A good slosh of milk
Zest of 1 lemon
300ml whipped cream
Strawberry jam
Strawberries
Icing sugar

2 x 18cm (7in) sponge cake tin

Preheat the oven to 180C. Butter the tins and line the base of each with greaseproof paper. Cream the butter and gradually add the sugar. Beat until soft and light and quite pale in colour. Add the eggs one at a time, beating well between each addition. Sieve the flour and baking powder. Add the lemon zest. Mix all together lightly and add the milk to moisten. Divide the mixture evenly between the 2 tins. Bake for 20 minutes, they should be golden with a slight wobble. Turn out and allow to cool. Sandwich together with the jam and whipped cream. Cut the strawberries into quarters and place on top, lightly sprinkling with icing sugar.

SERVE WITH TEA.
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