When is a Victoria sponge not a Victoria sponge? When it’s multicoloured!
That’s right people. Whilst this may be a pretty standard Vicky sponge recipe, the end product looks anything but.
It was Mike’s birthday recently and I invited his family around for tea and cake. I have been known to go a little overboard when inviting people around for cake (you can never have too much variety!), so I was pretty restrained and just made a Victoria sponge, and some Red Velvet Cupcakes, with two different types of icing (white chocolate and Nutella, if you were wondering).
I chose a Victoria sponge as it’s Mike’s niece’s favourite cake. But let’s be honest, it’s not very special, is it? Yes, it’s a classic, but it doesn’t wow you.
And then it came to me. Make it multi coloured! It looked SO effective – my only regret is that with having lots of people over, I didn’t get much chance to take very good pictures. But let me assure you, this cake looked awesome.
It’s a Mary Berry recipe (if anyone knows how to make sponge cake it’s her), taken from my Baking Bible Cookbook. Regular readers will know how much I love this book and that I’m slowly but surely working my way through it. Once the batter was made, I threw in some mutlicoloured sprinkles. I got mine for 99p from my local B&M (a bargain store a little bit like Wilkinsons). I was a little concerned that they would stay crunchy, but they just melted inside the batter leaving bright spots of colour!
For the cake
225g butter, softened
225g caster sugar
4 large eggs
225g self raising flour
2 tsp baking powder
For the buttercream
100g butter, softened
140g icing sugar, sifted
1/2 tsp vanilla essence
A drop of milk
— Preheat the oven to 180 degrees Celcius. Grease and line two 20cm sandwich tins.
— Measure out the butter, sugar, eggs, flour and baking powder into a bowl and mix on a medium speed (or by hand) until thick, creamy and lump free. Add in the sprinkles and stir to combine. Don’t stir too much, as depending on which sprinkles you use, their colours may bleed.
— Divide the mixture between two tins equally and bake for around 25 minutes, until they are golden and springy to the touch.
— Leave to cool completely. Meanwhile, make the buttercream. Using a KitchenAid or electric mixer, beat the butter until creamy, then sift in the icing sugar. Add the vanilla essence and beat for 2-3 minutes. If the buttercream is too stiff, add a drop of milk at a time until the correct consistency is achieved.
— Once the cakes are completely cool, spread a layer of jam onto the top of one cake, then a layer of buttercream on top again. Sandwich the other cake on top and sift over some icing sugar to finish off. I used some gummy heart sweets to create a heart pattern on the cake.
And there you have it! Any easy but effective way a liven up a normal Victoria sponge. Try it with the kids – they’ll love it!