Coconut White Chocolate Snowball Cupcakes

Today is the first day of December. Jack Frost has visited us the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes. 

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!

Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! Followed by a complete covering of sweetened coconut and dusting of edible Magic Sparkles. If you like coconut, I can guarantee you’ll love these cupcakes.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes full of flavour.

While the potential for these cupcakes to be overly sweet is hinted at, I can assure you that they aren’t. The sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.

I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes delicious any time of the year.

These cupcakes are a perfect bake for over the festive season. Why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?

Recipe: Coconut White Chocolate Snowball Cupcakes makes 12

125g/4.5oz Unsalted Butter – softened

125/4.5oz Caster Sugar

Scant pinch of salt – I use Maldon

1/2tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

125g/4.5oz Plain White Flour

1.5 tsp Baking Powder

50g/2oz Sweetened Shredded Coconut

2-3tbsp Milk

For the frosting:

400g/14oz Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Vanilla Extract

2tbsp Very Hot Water

100g/4oz White Chocolate

Approximately 200g/7oz Sweetened Shredded Coconut

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • First, line a 12 hole cupcake tin with cupcake cases.
  • Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.
  • Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.
  • Place a dessertspoon of cake batter into each cupcake case.
  • Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.
  • The cupcakes are baked when they are risen, golden and spring back from a light touch.
  • Once baked remove the cupcakes from the oven.
FF Coconut White Chocolate Snowball Cupcakes
Making the cupcake batter, filling the cases and baking the cupcakes.
  • Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.
  • Remove the hot cupcakes from the tin and place on to a cooling rack.
  • While the cupcakes are cooling make the buttercream icing.
  • First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.
  • Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.
  • Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.
  • Once the chocolate is completely melted pour it into the buttercream.
  • Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.
  • Fit a piping bag with a round piping tip approximately 12mm in diameter.
  • Fill the bag with the whipped, white chocolate, buttercream. Set to one side.
  • Remember to wait until the cupcakes are completely cooled before icing.
  • To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.
FF Coconut White Chocolate Snowball Cupcakes
Swirled white chocolate frosting on top of each cupcake.
FF Coconut White Chocolate Snowball Cupcakes
Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.
  • Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.
  • To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.
  • Next, sprinkle over the edible sparkles. Add as much glitter as you like!
FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes that really do look like edible snowballs!

These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!

If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:

Gingerbread Frosted Ginger Christmas Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes

Maple Syrup Frosted Apple Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Maple Syrup Frosted Apple Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Marshmallow Frosted Mango Cupcakes can be made gluten free.

Whilst these coconut cupcakes have been baked with the festive season in mind, they would be a delicious treat at any time of the year. Baked to be shared, with love stirred in abundance, these would also make a delicious treat for family, friends, or work colleagues. Since food always tastes better when it is shared, these cupcakes are ideal for sharing.

Whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing your feast.

Sammie xx

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Snowy Black Forest Roulade

Gluten Free – Snowy Black Forest Roulade, kirsch whipped cream and cherries rolled into an elegant dessert that is topped with chocolate trees.

Joining in with the #GBBOTwitterBakeAlong has, so far, proved to be a lot of fun. The challenges stretch my baking skills and my creativity. Wanting to create a gluten free bake that more people can make and enjoy, I came up with this Snowy Black Forest Roulade.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade kirsch whipped cream and cherries all rolled up together.

While never having made a gluten free genoise sponge before, I had to try. Genoise sponges are made without the use of any type of fat. Generally they are made from eggs and sugar, whipped until at least tripled in size, with flour folded in at the end. When folding in the flour, extra care is taken to keep as much air in the mixture as possible.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade with hand piped chocolate chocolate trees.

Knowing that cocoa can have a drying effect on the taste of the sponge, I also wondered if the cake would hold up to being rolled. A good sponge roulade should withstand rolling, without cracking. The possibilities of just how wrong this sponge could go, seemed endless. Maybe this bake would fail. The only way to know, was to try.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade an elegant dessert.

So, the gluten free chocolate genoise sponge was made and baked. As you can see from the photos, it did indeed roll, without cracking and the flavour is utterly delicious. Light, soft, chocolate sponge, filled with kirsch flavoured whipped cream and soft, sweet cherries. One mouthful of this Snowy Black Forest Roulade and I was completly lost in one of my favourite flavour combinations.

Since nobody could tell that it was gluten free, I took that as a positive sign. Having baked quite a few gluten free recipes, on occasion I have found them to have a slight gritty texture. Not this luscious dessert. Soft, yielding sponge, that tastes just like a sponge should. As a result of this bake I have plans to make another gluten rolled sponge, that is simply flavoured with vanilla or lemon.

The proof of the pudding is in the eating! When plates and bowls are left empty, I am satisfied that whatever I have made is a hit. Our children can be brutally honest, especially Snugs, our youngest daughter. She scored this Snowy Black Forest Roulade at 9 out of 10. Another success for the Feasting kitchen.

Recipe: Snowy Black Forest Roulade

1tbsp Unsalted Butter

4 Large Free Range Eggs

80g Caster Sugar

50g Gluten Free Plain White Flour – I use Doves Farm

50g Cocoa Powder plus an extra 2tbsp – I use Callebaut

1tsp Baking Powder – I use Waitrose as it is gluten free

Small Pinch of Salt – I use Maldon

300ml Double Cream

1tsp Vanilla Extract – I use Nielsen-Massey

4tsp Icing Sugar

1 Tin Cherry Pie Filling

Optional 2tbsp Kirsch Liquer

100g Dark Chocolate

50g White Chocolate

Optional – White Edible Glitter

Method: Preheat the oven to 180C/160C fan, gas mark 4

Note: To bake the sponge for this Snowy Black Forest Roulade you will need a baking tray that measures 38cm x 25cm x 3cm (15″ x 10″ x 1″).

  • First, grease the baking tray with butter and line the base with baking parchment.
  • Sift the gluten free flour, cocoa, baking powder and salt into a bowl.
  • Next, in a large bowl, or if you have a stand mixer use the bowl with the whisk attachment, add the sugar and eggs. Whisk continuously for at least 5 minutes, until the egg/sugar mixture has more than tripled in size. The mixture will be a pale cream colour that is very light and airy. It should leave a ribbon trail, that lasts a few seconds, after you remove the whisk.
  • Tip the sifted ingredients into the whisked egg mixture and using a large metal spoon, carefully fold the sifted ingredients in. The aim is to retain as much air within the finished cake batter as possible.
  • Once the ingredients are completely combined pour the mixture in to the prepared baking tray. Use a palette knife to ensure that the cake batter is evenly spread, ensuring that it reaches all of the corners.
FF Snowy Black Forest Roulade
Making the sponge batter and filling the baking tray.
  • Now place the baking tray into the centre of the preheated oven and bake for 15-20 minutes.
  • To test if the sponge is baked press lightly in the centre, when baked the sponge will spring back. Note – be careful not to over bake as this will cause the sponge to be dry and it will then be harder to roll without cracking.
  • Finally, when the sponge is baked, remove it from the oven.
  • Next, allow the sponge to cool in the tin for 2 minutes.
  • While the sponge is cooling, lay a large, just bigger than the sponge, piece of baking parchment on the work top.
  • Dust the baking parchment with the extra 2 tablespoons of cocoa, so that it is evenly covered.
  • Now run a palette knife around the edge of the sponge and then turn it out on to the baking parchment.
  • Very carefully remove the parchment that lined the baking tray.
  • Starting at one side and using the baking parchment to help, gently roll the sponge, while it is still warm.
  • Once rolled, set to one side until completely cooled.
FF Snowy Black Forest Roulade
Please use baking parchment, my brain wasn’t working and I used a pastry mat. It worked absolutely fine but next time I will turn the sponge out on to parchment!

Making the Chocolate Trees:

  • While waiting for the sponge to cool, the chocolate trees can be made.
  • First you will need 2 small disposable piping bags to pipe the trees with.
  • Next break up both types of chocolate and place in heatproof, microwaveable bowls.
  • Heat the chocolate, individually, on medium until it has started to melt.
  • Remove the bowl from the microwave and stir until the chocolate has completely melted.
  • Now fill each piping bag with melted chocolate. Leave the chocolate to cool, until it is still liquid, yet warm, not hot, in the piping bag. As a result of leaving the chocolate to cool, it will be thicker and easier to control whilst piping the trees.
  • Starting with the dark chocolate, pipe tree shapes on to a non stick silicone mat, or baking parchment. The trees should be about 3 inches (7.5cm) high, please see the photo below.
FF Snowy Black Forest Roulade
Pipe the main trunk down then up and then pipe the branches.
  • Allow the dark chocolate to set and then pipe white chocolate on the top of each branch. Leave the trees to completely set before attempting to remove them.
  • It is inevitable that some trees will break as they are removed. This is great as most forest floors have fallen/broken branches on them. So they can be used to add further decoration to the roulade.

Filling and decorating the Roulade:

  • In a large bowl add the cream, vanilla extract, 1 tablespoon of Kirsch and 2 teaspoons of sifted icing sugar – a tea strainer is handy for sifting small amounts.
  • Whisk the cream until it just holds a stiff peak.
  • Unroll the chocolate sponge and then, using a palette knife, spread half of the cream over the sponge.
  • Decant the cherry pie filling into a bowl. Add 1 tablespoon of kirsch and stir to mix.
  • Next, using a spoon, place cherries evenly across the sponge, then spoon the syrup in between the cherries.
  • Using the baking parchment roll the sponge into it a log, finishing with the seam underneath.
  • Transfer the Roulade to a suitable plate.
  • Fit a piping bag fitted with a large star tip, then fill the bag with the remaining whipped cream.
  • Pipe single flower stars along the top of the Roulade and then along the sides.
FF Snowy Black Forest Roulade
Building, rolling and piping the Roulade.
  • To finish the decoration, carefully peel the piped chocolate trees away from the non stick surface.
  • Place the trees evenly along the top of the Roulade, pushing them into the piped cream.
  • Use any broken tree parts as forest floor decorations, anchoring them to the roulade with the piped cream.
  • Finally finish the dessert by sifting icing sugar snow over the Roulade, sprinkling edible glitter for added sparkle!
FF Snowy Black Forest Roulade
Snowy Black Forest Roulade beautifully dusted with icing sugar snow.

Serve sliced with a smile!

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade an elegant, incredibly tasty dessert or afternoon tea treat.

All the flavour of a Black Forest Gateaux rolled into a stunning Snowy Black Forest Roulade that is completely gluten free. A dessert that can be enjoyed by more people, without any loss of taste, texture or quality.

If you have enjoyed this recipe for this Snowy Black Forest Roulade here are some other gluten free recipes you may enjoy:

Chocolate Cherry Cupcakes

FF Snowy Black Forest Roulade
Chocolate Cherry Cupcakes gluten free.

Raspberry Chocolate Pavlova

FF Snowy Black Forest Roulade
Raspberry Chocolate Pavlova gluten free.

Strawberry Whipped Cream Giant Doughnut

FF Snowy Black Forest Roulade
Strawberry Whipped Cream Giant Doughnut gluten free.

Gluten free recipes can taste just as great as their regular, wheat based counterparts. Creating recipes that can be made and eaten by people on a restricted diet, is an important part of Feasting is Fun. So you can look forward to more recipes being added, especially with Christmas not very far away.

When a recipe tastes as good as this Snowy Black Forest Roulade, there is no need to bake separate desserts. That has to be a good thing, for both those on a restricted diet and the cook!

Enjoy making, baking and creating in your own kitchens.

Sammie xx

I am submitting this Snowy Black Forest Roulade to October’s We Should Cocoa over at Tin and Thyme

FF Snowy Black Forest Roulade

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Double Cherry Drizzle Oat Bars

Hi lovelies, thank you so much for stopping by and taking a look at what I’ve been cooking up lately. Whilst the sun is still shining and the sky a most glorious blue colour, my mind is once again on portable food. Picnics, packed lunches, outdoor parties, or even just something to have mid morning with a cup of coffee in the garden. May I present these Double Cherry Drizzle Oat Bars!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars swirly, sparkly deliciousness.

A crunchy oat biscuit provides the base for these delicious bars. Topped with cherry jam and then a thick layer of light, vanilla sponge studded throughout with glacé cherries. The Double Cherry Drizzle Oat Bars are then finished with a drizzle of cherry icing and a sprinkle of edible glitter!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars perfect with a cup of tea.

Incredibly tasty, these bars also hold together really well, very important when being packed up for lunch or a picnic.

Feel free to sit in the sun with a cup of coffee and one of these Double Cherry Drizzle Oat Bars and simply stare at how beautiful and sparkly they are.

I would!

I did!!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars if you like cherries then you will love these.

For an afternoon tea, you could easily cut these into 24 smaller, bite sized delights – in fact, if you decide to do that, it may well be worth icing them after they have been cut. That way you can loop the icing around each individual square, making them look even more elegant.

No matter whether you make these as beautiful bars or simple, elegant squares, there is one thing guarenteed and that is they taste amazing.

A perfect combination of pretty and pretty yummy!

Recipe: Makes 16 Double Cherry Drizzle Oat Bars

For the biscuit base:

225g/8oz Caster Sugar

125g/5oz Unsalted Butter – softened to room temperature – plus a little extra for greasing the tin

Tiny pinch of salt – 1/8 tsp

50g/2oz Rolled Oats – not quick cook – I used Waitrose Essential Porridge Oats

225g/8oz Plain White Flour

1/2 Jar/4tbsp Cherry Jam – I used morello cherry

For the sponge top:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

Scant pinch of salt – see biscuit base

175g/6oz Plain Flour

1.5tsp Baking Powder

175b/6oz Glacé Cherries

For the drizzle icing:

100g/4oz Icing Sugar

3tsp Black Cherry Syrup – I use Monin Syrup

if you do not have the syrup simple make up the icing adding a little extra water in lieu of the syrup – a tiny dot of pink food colour gel added will create a similar colour

1/4tsp Almond Extract – I use Nielsen Massey

Optional – edible glitter – I used holographic silver

Method: Preheat the oven to 175C/190C fan, gas mark 5

  • Lightly grease and line with baking parchment a 28cm x 20cm x 5cm (12″ x 8″ x 2″) swiss roll tin.
  • In a large bowl add the butter and sugar and whisk/beat until pale and creamy.
  • Add the oats, flour and salt and mix gently until the dough just comes together.
  • Tip the biscuit dough into the prepared pan and press into a single, even layer with your fingers.
  • Place the tin in the fridge for at least 30 minutes to allow the dough to rest.
  • After the dough has chilled place the tin into the centre of the oven and bake for 20 minutes.
  • The biscuit base will be a lovely golden colour. Once the cooking time has elapsed remove the tin from the oven.
FF Double Cherry Drizzle Oat Bars
Beautifully golden oat biscuit base.
  • Whilst the biscuit base is hot spoon over the cherry jam so that it covers the base but does not spread right to the edges.
FF Double Cherry Drizzle Oat Bars
Delicious morello cherry jam spread over the biscuit base.

Making the cake layer:

Reduce the oven temperature to 160C/140C fan, gas mark 3.

  • In a large bowl cream together the butter and sugar until pale and creamy.
  • Add all 3 eggs and the vanilla extract. Whisk/beat until combined.
  • Reseve 1 tablespoon of the flour and sift the rest of the flour, salt and baking powder into the bowl.
  • Mix until the ingredients are just combined.
  • In a separate bowl toss the cherries in the reserved flour – this will prevent them sinking to the bottom of the cake whilst baking – although the cake layer in this Double Cherry Drizzle Oat Bars is not very deep, it is a good tip to remember.
  • Add the flour dusted glacé cherries to the cake batter and mix gently so that they are evenly dispersed.
  • Using a spoon, evenly dollop the cake batter over the biscuit/jam base.
  • Spread out the cake batter until it almost reaches the edges – I used the back of a metal spoon. The cake will spread to fill the pan whilst baking.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars ready for the oven.
  • Place the tin into the centre of the oven and bake for 30-35 minutes.
  • The cake layer is baked with it is a golden colour and springs back from a light touch.
  • When baked remove the tin from the oven.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars a beautiful golden colour when baked.
  • Allow the Double Cherry Drizzle Oat Bars to cool completely in the tin.
  • When cooled invert onto a baking rack and carefully remove the baking parchment.
  • Place another cooling rack on top of the tray bake and flip over again, your bake should now be cake side up.

Making the cherry drizzle:

  • Sift the icing sugar into a medium sized bowl.
  • Add the cherry syrup and stir.
  • Next add 3 teaspoons of cool tap water and the almond extract.
  • Stir to combine. You will have a thick, icing that will just hold it’s shape when piped.
  • Fill a small disposable piping bag with the pink, cherry icing.
  • Snip the very end of, leaving a small hole.
  • Pipe swirls and squiggles all over the top of the tray bake. Alternatively, use a teaspoon to lightly drizzle the icing over.
  • Dust with a sprinkle of your favourite edible glitter, if desired.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars decorated in black cherry swirled icing.
  • Allow the drizzle to completely set before slicing.
  • Transfer the Double Cherry Drizzle Oat Bar slab onto a flat surface – I use a glass kitchen saver – don’t use your best knife for cutting as the glass will blunt it!
  • Cut down the centre length of the bake. Cut across the middle of the width to create 4 quarters. Cut each quarter into 4 bars
FF Double Cherry Oat Bars
Double Cherry Drizzle Oat Bars sparkling in the sunshine.

Take lots of photos of these utterly dazzling Double Cherry Drizzle Oat Bars just because they are so pretty! Also don’t forget to pop a picture on Twitter/Instagram, tag me in and I will retweet, or give you a shout out.

I know in previous posts that I’ve mentioned not taking ‘anything’ iced on picnics – however, these bars are so completely delicious I’m going to make an exception. The nutty flavoured oat base and hint of almond extract in the cherry drizzle work together in complete harmony with the cherry studded sponge creating a perfectly flavour balanced bar. They stop the Double Cherry Drizzle Oat Bars from being too sweet.

Ok so the smart ones among you (that’s everyone, just to be clear), may have notice that these ‘double’ cherry are in fact triple cherry drizzle oat bars. I’d already written most of this post, edited and labelled photos, so I thought I’d throw in the extra one for free 😉

If you have enjoyed these Double Cherry Drizzle Oat Bars, here are some other recipes you may like too:

Macadamia Apricot Flapjacks

FF Double Cherry Drizzle Oat Bars
Macadamia Apricot Flapjacks delicious oaty goodness.

Bakewell Shortbread Bars

FF Double Cherry Drizzle Oat Bars
Bakewell Sortbread Bars utterly yummy.

Sticky Pecan Sultana Buns

FF Double Chocolate Cherry Drizzle Oat Bars
Sticky Pecan Sultana Buns so easy to make and incredibly delicious to eat.

Eating outside, whether on a picnic, at a barbecue or even in the garden, is such a great way of getting together with friends old and new. There is something so informal and relaxing being in the great outdoors. I can see why so many people choose to get married outside, as it’s a great way of mingling a diverse combination of guests in a relatively informal environment.

We are planning a fab get together with our friends and neighbours over the coming weeks, so watch out for fun, feasting and barbecue recipes coming up.

Are you planning on any outdoor get together’s?

Do you enjoy the great outdoors  – even if it’s only your back garden?

Sammie xx

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Victoria Sponge Cake

Hi there. Today I thought I would post a very easy, simple to follow recipe, with only a handful of ingredients.
Even though it is so simple Victoria Sponge Cake is one of the most delicious cakes & can literally be made & on the table in an hour.
So it is ideal for when unexpected guests turn up, but it is also beautiful enough in its simplicity to be served for a special occasion.

It is just the cake for sharing!!!!

Recipe : Victoria Sponge Cake 

2 x 9″ greased loose bottom cake tins

10 oz Caster Sugar

10  oz Unsalted Butter – room temp

5  Large Eggs (pref free range) – room temp

10 oz   Self raising White Flour – sifted

2 tsp  Vanilla Extract

Pinch of salt (I use Kosher, or try to find additive free – it does make a difference)

Method :

Preheat the oven to 180C (165C fan oven).

In a large bowl place the sugar and butter, using an electric whisk (or beat well with a wooden spoon), mix until pale and fluffy (if using a stand mixer use the paddle attachment and follow method as normal).

A good check to ensure your butter and sugar are creamed (combined) is to rub a little of the mixture between your fore finger and thumb.  If no grittiness is felt the sugar is well mixed into the butter!

Next add the vanilla extract, salt and whisk in for 30 seconds.

I now switch to a wooden spoon, instead of an electric whisk for the addition of the eggs and flour.  If using a stand mixer be careful not to over beat the mixture – same if continuing to use the electric whisk.

I also ALWAYS crack my eggs into a separate bowl, to ensure that no shell gets into the cake mixture and also saves you from adding a dodgy egg and ruining the batter!!

Now starting with the flour add one third to the mixture and 2 eggs.  Mix until just combined.  Repeat twice more adding the last egg before the final third of flour.  Mix well until combined.

ME BEING BORING & BOSSYBUT YOU WILL THANK ME!!!!

Please don’t overheat your cake batter. The more you work the flour the more you develop the Gluten in the flour.  Great for bread – not good for a light fluffy Victoria Sandwich Cake ( or any cake!!!!!).

Back to the cake now!!!

Ensure each cake tin is greased with butter and line the bottom of the tin with Parchment paper.

Divide the cake batter evenly between the 2 cake tins (if you have flat electric scales feel free to be exact, by weighing the tins) – I just measure by sight!!

Pop the cake tins in the oven for approx 30 mins – the cakes are cooked when they are a lovely golden colour, spring back when lightly pressed in the centre and are slightly coming away from the sides of the tin.

The timing is approximate as all ovens vary.

Place the cake tins on a cooling rack until cooled enough to handle, then run a palette knife between the sides of the cake and tin and release the cake.

Turn the cake out onto the cooling rack and carefully remove the parchment paper.  Leave to cool completely.

Now the fun starts!!!!! To decorate or not to decorate????

This Victoria Sponge Cake below was sandwiched together with strawberry jam, sprinkled with castor sugar and edible holographic glitter and given to my mummy for her birthday.

Sparkly Victoria Sponge Cake - for my lovely mummy x
Sparkly Victoria Sponge Cake – for my lovely mummy x

This cake below was filled with both buttercream and raspberry jam and the covered in white fondant icing (first attempt at using fondant – so please be kind?!), topped with a beautiful decoration to mark my parents – in – law Golden Wedding Anniversary.

50 years of marriage and still in love. Definitely worth celebrating xx
50 years of marriage and still in love. Definitely worth celebrating xx
Both cakes were made and given in love.  Both cakes were eaten and enjoyed whilst  Feasting and Having Fun!

Sammie x

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