Bored of banana bread and fancy a new recipe to master ahead the bank holiday weekend? The lovely Laura (@lauraslittlelocket) has shared one of her favourite cakes with us that we can’t wait to make.
If you were planning on hosting a street party or getting together with family this VE Day your bank holiday plans will be looking a little different now. But that doesn’t mean we can’t still get dressed up, decorate our homes and mark the occasion. So pre-heat the oven, pop up the bunting and put on your favourite tea dress, here’s a little treat from Laura that’s perfect for commemorating the 75th anniversary of VE Day at home.
@lauraslittlelocket ’s ‘Victory’ Sponge
For the sponge…
225g caster sugar
225g self-raising flour
225g unsalted butter
1 level tsp baking powder
4 large free-range eggs
For the filling…
250g Icing sugar
- Start by preheating your oven to 180C/160C Fan/Gas 4.
- Grease two sandwich tins (kitchen or baking paper is best to use for this with a little butter)
- Crack the eggs into a large mixing bowl; add the sugar, flour, baking powder and soft butter.
4. Mix everything together until well combined. As soon as everything is blended, you should stop, as you don’t want to over mix!
5. Divide the mixture evenly between the tins.
6. Place the filled tins on the middle shelf of the oven and bake for 25 minutes
7. While the cakes are cooking, you can make the buttercream. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and beat until the mixture until creamy and smooth. I like to pop mine in the fridge while waiting for the cakes to cool.
8. The cakes will be golden-brown when cooked. Stick a knife in to the middle of the cake, if it comes out clean it’s cooked! If there is mixture on the knife then it isn’t cooked.
9. Remove them from the oven when they’re cooked and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack to cool completely.
10. Put one sponge on to your serving dish and add the buttercream. Spread your jam on to the other sponge.
11. Put the jammed sponge on top of the creamed sponge. Add strawberries and a dusting of icing sugar for a lovely finishing touch!
12. Slice and enjoy!
For more fun things to do this bank holiday check out our post Outdoorsy ideas for kids: What to eat, grow and do in May, written with our charity partners Trees for Cities.