Before I tell you about this cake I have some exciting yet nervous news to share. Remember how on my last post I said I had passed my theory? Well my instructor has booked in my practical test for the 2nd July! That's just under 6 weeks away! It really terrifies me yet excites me and I can leave the bus behind (and people puking on it which happened the other week ick!) I know almost everyone says that you don't pass first time but I hope I do. Not so I can say "look at me, I passed first time," but purely from a time and financial point of view. It will be nice to have my weekends back and I can use the money I had been spending on lessons for nice things and the wedding.
Wharfedale CCC met up last week (yes I know I still need to do the writeup for it) and our theme was Old Faithful. For me you can't beat a classic Victoria Sponge but I wanted to put a twist on it. I knew I had a load of Sugar and Crumbs icing sugar to use that I had purchased at the Cake and Bake Show back in April and the strawberry milkshake flavour was just crying out to be used. Ok not crying literally but I had wanted an excuse to use it for ages!
I also wanted to create more layers as I'm bored of always opting for a two layer sponge. After a hunt through my cake tin store (the top of the kitchen cupboards) I found I had a set of three 18cm round tins and then I had another one of my lightbulb moments.
As always I use Mary Berry's trusty Victoria Sponge recipe but divided it between three pans instead of two. The Sugar and Crumbs icing worked really well and I had lots of people asking me how I made the buttercream. You all need to check out their icing sugar range, it's amazing!
Strawberry Milkshake Victoria Sponge
225g caster sugar
225g SR flour
2tsp baking powder
Mary Berry recommends the all in one method but I prefer creaming the butter and sugar, it's up to you which way you want to do it.
- Preheat your oven to 160C (fan)
- Grease and line three 18cm cake tins
- Whisk the stork and sugar on a high speed until pale and fluffy.
- Stir the baking powder and flour together
- Crack all four eggs into a jug
- Add a tablespoon of flour to the butter/sugar mix and then alternate between adding flour and eggs to the mix, whisking all the time until it is well combined.
- Divide the cake mixture between the three tins and bake in the oven for around 22mins or until a skewer inserted comes out clean.
- Leave in the tin for 5mins the tip onto a wire rack to cool.
250g Sugar and Crumbs strawberry milkshake flavour icing sugar
80g softened unsalted butter
A few tbsp of milk
- Add all the ingredients to a bowl and whisk together on a high speed for 5minutes until soft and fluffy.
- Add more milk to loosen the buttercream if required.
- My mixer has a plastic guard but if yours doesn't or you are using an electric whisk, cover the bowl with a tea towel to avoid icing sugar going everywhere.
- Once the cake is cool place one layer of sponge on a cake board/plate, spread a generous layer of buttercream and some strawberry jam. Repeat with the other layers and dust the top layer with some icing sugar.