Baking a Victoria Sponge Cake
I’m no Martha Stewart, nor do I profess to be a great cook, but I do enjoy cooking! Sadly I rarely have the time to get creative in the kitchen these days, usually reserving any excessive cooking for dinner parties, which we host in my Parisian apartment. With all my traveling at the moment, even those have been few and far between. But when I cook or bake, I love it – I’m one of those (perhaps crazy) people that find it relaxing. So a little help from the KitchenAid® Artisan® Mini Mixer is the perfect excuse to get me back in the kitchen, even if I don’t have much time. It’s also a brilliant size and fits perfectly into my kitchen, where counter space is a luxury. I enjoy baking and used to bake a lot when I was younger. One of my favourite things to make (especially as a kid) was a Victoria Sponge Cake filled with cream cheese and jam! I even have the same recipe book that that I used as a child. It’s accompanied me on every move, including to Paris. So I decided to take some time on a rainy Sunday in Paris last week and bake one of my favourite cakes. Using the KitchenAid® Artisan® Mini Mixer, was brilliant as it cut the time it usually takes me to bake, in half – whipping up the mixture easily and efficiently without taking up much space in the kitchen!
- For The Cake:
- 200 Caster Sugar
- 200 Unsalted Butter
- 200 Self-Rising Flour
- 4 Eggs
- Splash of Milk
- Good Quality Strawberry Jam
- For The Cream Cheese Icing:
- 100 Unsalted Butter
- 300 Cream Cheese
- 100 Icing Sugar
Pre-heat oven to 180C
Cream butter and sugar in your KitchenAid® Mini
Break the eggs into a small bowl and mix with a fork – slowly add to your creamed butter and sugar in the Mini mixer bowl
When everything is mixed, add the flour and mix until incorporated
Grease your baking dish with butter and line with greaseproof paper
Pour in your batter mixture and place in oven for 20 - 25 minutes
Take out of oven once cake is golden brown (pierce with fork or knife to check if it’s cooked inside. Let cool completely.
Spread bottom half with cream cheese, then spread again with the strawberry jam. Then place the two cakes together to make a sandwich.
Spread the remaining cream cheese icing on top, decorate with strawberries et voila!