Tag Archives: victoria sponge

Giant Victoria Sponge Donut Cake

Here’s a great way of reinventing the classic Victoria sponge into a showstopper of a cake, this is my Giant Victoria Sponge Donut Cake.

I bought my giant donut mould from Lakeland when it was on offer for £2.50. I don’t often bake with silicon moulds but I enjoyed making this donut cake; greasing the moulds made the cakes turn out really easily and I loved how the cakes looked after they were turned out with the golden brown rings on the base.

The donut mould comes with a lid that you can put on one half so that the cake is baked with a slight hollow so you can fill it like a donut; unlike my Victoria Sponge donut, the filling is instead concealed giving it a more authentic doughnut look but I prefer having the filling exposed, it looks much more inviting to me! And even if you can’t find this exact mould, any savarin-shaped mould will do. Make sure that the inside is well greased and you may want to flour it too to extra ensure it turns out.

This cake went down a huge storm with the teachers at school who requested a cake from me. Unfortunately I didn’t manage to get a picture of a slice but when you get an empty cake stand brought home, you know it must have been good!

225g margarine

225g granulated sugar

4 eggs

225g self raising flour

1 tbsp whole milk

75g raspberry jam, sieved

300ml double cream

50g granulated sugar

1 tsp vanilla extract

80g icing sugar

Red food colouring

Sprinkles, to decorate

Preheat the oven to 170˚C. Grease two 21cm silicon donut moulds well and set aside.

In a large bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the eggs one by one, scraping down the bowl with a spatula after each addition. Add in the self raising flour and fold through until incorporated. Then beat in the tablespoon of milk until mixed through.

Divide the cake batter evenly between the 2 donut moulds and use the back of a spoon to level the surface. Bake the donut cakes for around 25 – 30 minutes until the cake is golden brown, coming away from the edges and an inserted toothpick comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

In another bowl, whisk the double cream with the sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble.

Prepare the icing by mixing together the icing sugar with enough milk to form an icing that is thick enough to stay on the cake but not too thin that it runs off the cake straight away. Add a drop of red food colouring to make a baby pink colour.

Place one donut half on your serving stand and use a serrated knife to level off the top if necessary. Spread the sieved jam over this top half, making sure it doesn’t go over the edge. Carefully pipe over the whipped cream in a swirl pattern, filling in any gaps after. Sprinkle over a few pink pearl sprinkles and then place the other sponge on top the right way up.

Then spread the pink icing over the top of the sponge, covering the entire surface and allowing it to drip down the sides slightly. Before the icing sets, sprinkle over some rainbow sprinkles and leave the icing to set before slicing to serve.


Cherry Bakewell Victoria Sponge: #GBBOTwitterBakeAlong

The second pre-bake theme for #GBBOTwitterBakeAlong was Victoria Sponge. Never one to stick to the classic, I chose to use Cherry Bakewell icing sugar by Sugar and Crumbs to help me create this sponge. I have reviewed Sugar and Crumbs before and I loved their high quality products which are also naturally flavoured. You can find Cherry Bakewell sugar by clicking here.


The Cherry Bakewell sugar has a distinct flavour that will instantly remind you of the Cherry Bakewell tarts! I decided to compliment this flavour by creating an almond sponge and using a strawberry jam in the centre since this is a Victoria sponge after all.

Both almond flavoured sponges are topped with a layer of flaked almonds before baking which add texture and flavour as they toast in the oven. The top layer of sponge is covered with a thin yet essential layer of icing which reminds you that this is Cherry Bakewell inspired.


I think a cream cheese icing works much better in this cake. Its tangy flavour balances out the sweetness slightly as the flavour of the Cherry Bakewell sugar is strong and powerful. However if you want to do a whipped cream or a buttercream, feel free to use your favourite recipes.

You can find my other #GBBOTwitterBakeAlong bakes by clicking on the links. Check out my Coffee and Vanilla Striped Biscuits and my Vanilla Custard Creams.

For the sponges:

225g margarine

225g granulated sugar

4 eggs

1/2 tsp almond extract

200g self-raising flour

50g ground almonds

50ml milk

20g flaked almonds

For the filling and decoration

60g margarine

40g cream cheese

130g icing sugar

120g Cherry Bakewell icing sugar

120g strawberry jam

20g icing sugar, plus extra

Half a glace cherry

Preheat the oven to 170ºC. Grease and line the base of two 23cm sandwich tins with a circle of baking parchment.

Place the ingredients for the sponge, except the milk and flaked almonds, into a bowl and use an electric whisk to beat it together for 45 seconds. Then take a spatula to scrape down the sides and bottom of the bowl. Fold through the milk until the cake batter is even and a thick pouring consistency.

Divide the cake batter evenly between the 2 cake tins and then sprinkle over the flaked almonds evenly. Bake the cakes for around 18 minutes until the top is golden brown, the cake is starting to come away from the edges and an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes before turning out, making sure the top is facing upwards.

For the cream cheese frosting, cream together the margarine and cream cheese. If you are opening a new package of cream cheese, try to drain off any of the excess liquid which could make your frosting runny. Add the icing sugar and Cherry Bakewell sugar in 2 batches, beating well between each addition. You will find on the first batch it is very runny but thickens up dramatically into a frosting which is thick, soft, light and holds its shape. Place into a piping bag, seal the top of the bag with an elastic band and place into the fridge for 15 minutes. Cut off a 1cm hole.


Beat the strawberry jam in a bowl until it has loosened and is pipeable. Place into a piping bag and seal the top with an elastic band. Prepare the water icing by mixing 20g icing sugar with a few drops of water to form a thick icing that doesn’t spread out.

On a cake board, place one layer of the sponge. Pipe blobs around 2cm wide around the edge of your sponge, alternating it with the jam. I found it easier and quicker to pipe all of the frosting first and then fill the gaps with the jam. You can follow the pattern in the picture below:


Place the other layer of sponge on top, pressing down lightly so the frosting and jam bulges out and can be seen; you may wish to fill in any gaps at this stage.

Spoon out the water icing around the top edge of the sponge. Use a palette knife to spread an evenly thin layer of the icing forming a 1 inch border of icing. Then pipe another circle of the frosting dots and then leave a 2cm gap and continue to pipe more blobs until you reach the middle. Fill the channel with more of the strawberry jam and pipe dots of the jam around the edge of the water icing.

IMG_3784 IMG_3782

Lastly top the cake with the place cherry half. Keep refrigerated.

Mini Victoria Sandwich Cakes

A great classic cake is made more elegant and sophisticated by making it miniature. It is a simple recipe yet looks stunning and you don’t have to feel so guilty about eating one, or two.

Mini Victoria Sandwich Cakes

I love the compactness of the final cake and how if you get the recipe absolutely perfect, it looks as if it deserves to be present in the window fronts of a patisserie and I love how such a simple recipe can be transformed by the use of a cookie cutter and a different way of adding the jam and buttercream. If you ever need a recipe to fall back on to impress somebody, this one is the one to look for.

Some people often are unsure when the buttercream filling is done. I often taste a little bit of the buttercream. If it feels grainy, or there are “bursts” of icing sugar as you eat it, you need to continue to beat it. I always add milk because it makes the final buttercream slightly fluffier.


225g Stork

225g caster sugar

225g self raising flour

1 tsp baking powder

4 eggs

1 tbsp milk


100g strawberry jam – or any flavour you want

Butter Icing:

200g icing sugar

65g Stork

1 tbsp milk

  1. Preheat the oven to 190 degrees. Line a swiss roll tin with greaseproof paper. Make it slightly bigger than the tin so there is overhang which allows you to pull the cake out of the tin. Use butter to ensure it sticks down properly.
  2. Make the cake by placing all the ingredients but the milk into a large bowl. Using an electric mixer, combine all the ingredients until just combined. If the mix is still quite thick, add the tbsp of milk. Whisk together gently.
  3. Pour the mixture into the lined tin. Ensure that the cake mixture is evenly spread across the tin otherwise it will bake unevenly.
  4. Bake for about 20 minutes until the cake begins to shrink away from the sides and is springy to the touch.
  5. Make the icing by creaming the Stork in a large bowl. Gradually sift in the icing sugar so you don’t get the cloud of icing sugar. When you’ve sifted all the sugar in, pour in the milk and beat the icing until it is smooth.
  6. When the cakes are done, take out of the tin immediately so it doesn’t go soggy. Separate the sides of the paper from the cake and allow to cool fully. When cool, use a cutter to cut 12 circles of the sponge. If it is warm, it won’t give an even cut.
  7. Place the jam in a bowl and pour 1 teaspoon of boiling water into the jam. This loosens it slightly so it is more spreadable. The jam should still be quite thick but it just allows the jam to spread across the cake more easily.
  8. Take a teaspoon of the jam and place onto one side of the cake. Take a palette knife to spread slightly. On the other side, take a teaspoon of the icing and sandwich together. Repeat for the other sponges. With the remaining icing, put into a piping bag with a star nozzle attached. Pipe some icing on top in an attractive rosette shape. Alternatively you can make a quenelle of icing by scraping some icing onto one spoon and using another spoon to scrape the icing onto the other spoon.

Food on Youtube Archives – InTheKitchenWithKate (Part 2)

I’m continuing the search of the Youtube food archives with InTheKitchenWithKate’s Youtube channel again.

InTheKitchenWithKate is a British Youtube channel. Kate posts videos every Thursday at 5pm GMT and takes her inspiration for recipes from both celebrity chefs such as Rachel Allen, Ina Garten and Mary Berry and requests from her subscribers; comment in the description with a recipe request and she adds it to her ever expanding list. She, unlike most Youtubers, responds to almost every comment she gets and as she said as almost every comment made is about her amazing delivery or looks.

Here are the recipes for Kate’s Lemon Curd and Victoria Sponge.