So today is me 24th birthday. Well, there's roughly 20 minutes left of today so it won't be me birthday much longer.
I don't really do my own birthday. Normally I stay in and do what I do like every other day. Sometimes I may even have a bit too much to drink but today I decided to mek me own birthday cake because I've never really had a proper one.
So anyway, here's some pictures and the recipe I use.
Victoria Sponge Sandwich Cake
You will need:
8oz Self-Raising Flour
8oz Caster Sugar
4 Medium Eggs
Jam/Preserve of your choice
Optional Vanilla Essence to taste
1 Box Marzipan
1 Box Ready Rolled Icing
Any other decorating items you want! ^_^
OR for a traditional Victoria Sponge Sandwich Cake...
Fresh Whipped Cream
Icing Sugar for dusting
Bake at 180C (350F) For roughly 25-30 minutes. Add an extra 10-15 minutes if using one cake tin.
I use a food processor to make the cake mix but you can also use an electric hand mixer or do it by hand with a whisk.
First cream the sugar and butter/marge together till it's smooth. Then after that add in an egg, mix together thoroughly and add a bit of the flour. Mix again. Gradually keep adding another egg in and a bit more flour until the mixture is the consistency of a very thick batter.
Next you need a cake tin or two if you have them. I'm using two 10 inch tins lined with tin foil. You can use one but it will require an extra 10-15 minutes cooking time. It's easier using two so you don't have to cut a larger one in half when you sandwich them together. Divide the mixture between the two, or just dump the whole lot in if you have one.
Bake at the required temperature and time until the sponge is golden and slightly resilient to the touch. Remove the cake from the tins, remove the foil and turn them upside down onto a cooling rack.
Now this is a Victoria Sponge Cake so if you want to you can make it the traditional way. Simply spread a layer of jam or preserve on one side of the cakes (cut through the middle of the big one to make two halves if you didn't use two tins) then you can sandwich them together with some fresh whipped cream if you want. Then dust the top with some icing sugar and it's ready to serve.
But this also makes a good base for a decorated cake, especially for those who aren't too keen on fruit cake. The sponge if made correctly will tolerate the weight of a layer of marzipan and icing on in contrary to popular belief. If you are decorating it this way, cut across the top of one of the halves as cleanly as possible so you have a flat as possible surface.
Before you start rolling out your marzipan and icing, but a generous dollop of jam or preserve into a cup and dissolve it in a few dessert spoons of boiling water. You need this to sort of glaze the cake so the marzipan has something to stick to. It doesn't need to be doused in this jam glaze, just enough so it doesn't go soggy. I normally use Apricot Jam for this as it isn't as strong in colour as Raspberry Jam (seedless!) like I used with this on so it doesn't bleed through the marzipan and through to your icing.
Now roll out your marzipan to nearly1/3rd an inch thickness, stop it sticking by dusting your counter top and rolling pin with a bit of icing sugar. This layer doesn't have to be totally perfect as it's getting covered by the icing. You need to put your cake on a raised surface, I use a large upturned biscuit tin. Personally I don't like my marzipan too thick but if you want you can make it a little bit thicker. Drape this over your cake and let it fall down the sides. Cut off an excess to prevent the marzipan from tearing down the sides of the cake from the overhang weight. Carefully shape this layer around the cake as close as you can before cutting the rest of the marzipan off at the base of the cake.
Repeat this process with the ready roll icing. Except this time, smooth out the surface and edges as much as possible so you have a smooth finish for decorating on.
Then there you have it! An iced cake ready for decorating to how you wish! I chose card suits for mine. I have them tattooed on my left arm an' I have a bit of an obsession with gambling related paraphernalia so it just seemed right to do this for me birthday cake. ^_^