Cake Therapy

“Take the broken pieces of your life, bake a master cake out of it. Don’t stand still like a lake; keep flowing like a stream!”

You know when you’ve had a really Sh**y stressful day and you just want to feel like you’ve achieved just one thing? I feel this regularly and rather than turning to the bottle i’ve turned to Baking.

I have no idea why i find Baking so ridiculously stress relieving but I do and it works. How much damage can you do with a wooden spoon and some flour?

After a long week I decided it was time to get something in the cake stand and when I asked the question. My mum asked for victoria sponge, Arabella asked for victoria sponge so low and behold we went for what I like to call Vicky sponge! (And naturally the camera came out)

 

For the Cake

  • 225 g (8 oz) softened butter
  • 225 g (8 oz) caster sugar
  • 4 large eggs
  • 225 g (8 oz) self-raising flour
  • 2 level tsp baking powder
  • 2 x 20cm (8in) greased and lined sandwich 

 For the Filling

  • Smooth or Chunky Strawberry Jam
  • 600g icing sugar, sifted
  • 300g unsalted or salted butter, softened

Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

 

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.

Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth

Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife (or a spoon if you’re lazy like me).

And enjoy. Sponge cakes last really well out of the fridge if you can just make sure they are covered. Add strawberries, change the buttercream to Clotted cream or perhaps even add custard. Now, how good does it feel that you’ve been productive, got your hands dirty and created something!

Thanks for reading and don’t forget to subscribe!

Georgie

Here are the photos that didn’t make the cut:

 

 

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