It was my brother's birthday yesterday and the perfect reason to make a full-sized cake.
The Victoria Sponge from this lovely book - in fact the first recipe I have tried from the Peyton and Byrne baking book though I have had it and looked through it regularly for a while:
A great traditional recipe and one based on weighing your eggs and then adding each of the the other ingredients in the corresponding weight. So a good one to do if you have a larger tin you need to bake in, like I did. ;)
It was a bit of a monster sponge, but it was just perfect for the occasion and for displaying my lovely Royal cake topper set!
Best enjoyed out in the garden with a nice cup of tea. And the jam inside had to of course be Tiptree strawberry conserve. :D
It got demolished rather well, and was deliciously moist inside.
Oh and I have to say, I was pleasantly surprised with how evenly it baked and rose - love my oven thermometer so much now, it has really proved its worth with recent baking efforts. :)
Just seen this on FB and asked about the recipe....ha ha ha, now I know. My Viccy Sponge was made the same way, WI method, used 4 eggs and took a while to bake. Yours looks fab. Intrigued about Tiptree~?
Posted by: Lynetta | Tuesday, 05 June 2012 at 06:04 PM
and so glad the oven thermometer is working for you. It's the one item I would recommend for a new baker...
Posted by: Lynetta | Tuesday, 05 June 2012 at 06:05 PM
Tiptree Jam made by Wilkin & Sons - had a lovely outing to their tea rooms a few years back with Sarah G and Debbie W. Cream tea with the Tiptree jam of your choice. I even bought a commemorative tea towel. I am a sucker for commemorative tea towels!
http://www.redmoped.co.uk/components/com_virtuemart/shop_image/product/Tiptree_Label_Te_4dc7ee68b64a3.jpg
Posted by: Natty | Tuesday, 05 June 2012 at 08:40 PM
Haha. The royalties on the cake cracked me up. Hope you had a lovely Jubilee Holiday.
Today's weather is summerry again :)
Posted by: Eyeartyou.blogspot.com | Wednesday, 06 June 2012 at 06:11 PM