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Foodie Fee

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Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Classic Victoria Sponge

    This is my Classic Victoria Sponge Cake recipe. You can bake this in two tins but I prefer to bake in one tin and cut the cake in half.

    Recipe:

    Ingredients

    Measure

    Self Raising Flour

    225g

    Castor Sugar

    225g

    Softened Unsalted Butter

    225g

    Baking Powder

    1 tsp

    Eggs

    4 medium

    Vanilla Extract

    1 tsp

    Milk

    2 tbsp

     

    Method:

    1)  Pre-heat oven to 160°C

    2)  Add all ingredients to food processor and blitz until a smooth batter is formed

    457940826068929.a4WlS9QERiz6SjTKueXT_height640.png

    3)  Line a baking tin with parchment paper and pour cake batter in

    457940826068933.ROMrBnIHDIWtdGPsRCDK_height640.png

    457940826068934.Jb1AFJPOktL7wWqKJoy4_height640.png

    4)  Bake for approx. 30 mins

    5)  Check that cake is firm to touch and the skewer comes out clean

    457940826068935.mOali0WvmVpNwy4FSdnn_height640.png

    6)  Leave to cool in tin for 10 mins then turn out onto wire rack

    457940826068936.UdbmWg0unkF7hkS9ovt5_height640.png

    7)  Allow to cool completely

    8)  Slice in half (you can use 2 separate baking tins but I find that the cake ends up dense and stodgy)

    9)  Spread your choice of jam over the bottom half of the cake

    457940826068937.caAQaQXJkflDroLhX5sQ_height640.png

    10)  Add either whipped double cream or butter cream and sandwich the two parts together

    11)  Sieve icing sugar over the top

    457940826068939.f9MmElV7ximcRkocs8H7_height640.png

    Download Recipe

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    Fee x

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    Written by Foodie Fee

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